- 3-4 lb. lean rump roast
- 2 tsp. salt, divided
- 4 garlic cloves
- 2 tsp. romano, or parmesan, cheese divided
- 12 oz. can beef broth
- 1 tsp. dried oregano
Perfect for the tailgate at Soldier Field or your cousins Chi-Town Sunday get together. Da-Bears! Everyone will love it!
1. Place roast in crock pot. Cut 4 slits in top of roast. Fill each slit with 1/2 tsp. salt, 1 garlic clove, and 1/2 tsp. cheese.
2. Pour broth over meat. Sprinkle with oregano.
3. Cover. Cook on Low 10-12 hours, or High 4-6 hours.
4. Remove meat and slice or shred. Serve on buns with meat juices on the side.
5. Add Italian Sweet Peppers and some Mozzarella or Provolone to compliment the beef.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
From a Chicagoan …… The beef portion of this recipe sounds about right, but if you’re going to call it “Chicago Bears Italian Beef”, you’ve got to serve it Chicago-style. Ditch the cheese and add sauteed sweet green peppers and/or giardanara. And the meat juice is NEVER on the side — you have to dip the whole sandwich in the juice before it’s served.
When you order one, you call it “juicy with hot peppers”, and if you don’t live in Chicago anymore, you can order Portillo’s Beef with a Lou Malmati’s pizza online, but expect to pay for it! Makes me homesick. The recipe sounds good though. Might just give it a try, with the giardanara. Yum.