Chicago-Style Italian Beef
- 1 of 1 In a bowl, combine 1 1/2 tsp kosher salt, 2 tsp dried minced onion, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes and 1/2 tsp black pepper. Rub onto a 3 lb piece of beef chuck. Place in slow cooker with 1 cup beef stock and 4 sliced cloves garlic. Cook on HIGH for 6 hours. Shred with a fork and stir back into liquid. Serve on sliced hoagie rolls with sauteed green peppers and giardiniera (pickled sliced mixed vegetables).
Servings Per Recipe: 8
Per Serving: 524 kcal cal., 40 g pro., 770 mg sodium, 10 g sat. fat, 3 g fiber, 4 g sugar, 26 g Fat, total, 36 g carb.