So I live in the Chicago area and we know Chicago for many things: deep-dish pizza, Garret’s popcorn, crooked politicians, and Italian Beef.
We are a little picky with our “beef” as we call it here; not Italian Beef just Beef.
So imagine my glee when I found this too easy to be a true recipe on my Kindle, of all places, earlier this summer.
I thought it would probably be a bust, but it only had 3 ingredients so I really had to try it.
It was heavenly! Even my husband (a self-proclaimed beef connoisseur) loved the heck out of this.
Look for yourself.
1– 1 beef roast (size is not important)
2– 1 packet of dry Italian or ranch dressing ( I used ranch)
3- 1 C. water ( I added a little more and watched during cooking to make sure it wasn’t getting dry)
4– sub rolls
Place all the above into a crockpot (except for the rolls) and cook on low 8 hours.
Shred the meat and place it back in the crockpot; ladle meat and juices onto buns.
Add sliced provolone and giardiniera to it as well; I used just the provolone, and it was heavenly with just that!