That Pickle Guy Chicago-style Italian Beef

3-5 pound rump, sirloin tip or top beef roast

Salt and pepper

Garlic salt, to taste

Olive oil

1 jar (16 ounces) mild or hot chunky giardiniera, or a mix

¾

cup water

¾

cup beef broth or more if needed to cover roast

¼

-½

cup red wine

3 tablespoons butter

Slices onions or sweet peppers, optional

French rolls

Shredded cheddar or mozzarella cheese.

Giardiniera for serving

Heat a skillet to high. Season roast with salt, pepper and garlic salt. Pour a thin film of olive oil into the hot skillet and sear roast on all sides.

While meat sears, add one jar giardiniera, beef broth, water and any other vegetables of your choice to the slow cooker. Place the roast into the slow cooker.

Deglaze the skillet by adding red wine and 2 tablespoons butter, use a wooden spoon to push and scrape they browned bits from the bottom and sides of the pan. Continue scraping and tilt pan to one side to gather all the solids and juices; add to crock with remaining tablespoon butter.

Cook for 4-6 hours (shorter time for smaller piece of meat) on low. Meat is done when it pulls apart easily with a fork or tongs. Shred in crock or remove it to a platter and slice it into thin pieces. Place meat in a serving bowl. Use a ladle to scoop some of the au jus or gravy from the crock over the meat. Use just enough to heavily moisten.

With a slotted spoon remove the vegetables, of used, and scoop it into a separate bowl. Pour remaining au jus into a bowl with a gravy ladle for serving.

Serve on French rolls with additional giardiniera and cheese.

Serves eight to 12 healthy appetites.

Cook's note: If you don't have a crock use a large pot and cook slowly on your range top. I like to place shredded cheese on the bottom of the roll. I then follow with the beef, the vegetables, a couple ladles of the au jus and then a couple spoonfuls giardiniera.

Greg Frederick, thatpickleguy.com