Chicago-Style Sandwiches

Well, my blog seems to be all about cooking. It is winter here in AZ, so I can actually stand to do it. I relied on the same tired recipes for years....and years, and have been trying to branch out a bit. Sometimes the recipes are more successful than other times. Example: Tried making some ciabatta bread last week. First recipe was not going to work, I could tell almost from the get go. Tried another recipe and wasn't too happy with the results. I can say, the bread, although it didn't raise like it should have, was tasty, and might be the last time I try that bread--W isn't a bread eater, and I don't need to eat an entire loaf if it by myself....and too much work for dog food. Besides, Asia is getting pretty porky as it is. She needs to stick with kibble. Ok, to the recipe. No picture, just LOVED the meat and au jus, so posting this recipe. It is a keeper.

Got the recipe from son in law Joseph, who actually served a mission around the Chicago area, so he would indeed KNOW what constitutes a true Chicago sandwich.

Slow Cooker Italian Beef for Sandwiches (again, an All Recipe, recipe.)

Ingredients:

3 cups water

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon onion salt

1 teaspoon dried parsley

1 teaspoon garlic powder

1 bay leaf

1 (7 ounce) package dry Italian-style salad dressing mix

1 (5 pound) rump roast

Directions:

Combine water with salt, ground black pepper, oregano. basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a suacepan. Stir well, and bring to a boil.

Place roast in a slow cooker, and pour salad dressing mixture over the meat.

Cover, and cook on low for 10-12 hours, or on high for 4 to 5 hours. When done, removed bay leaf, and shred meat with a fork. Serve on rolls of your choice with some of the juice. Yummy!

Notes from Sandy. Number one, I could not find a rump roast. I didn't look that hard, but didn't find one. Also, none of them were in the five pound bracket. I went to Costco, and got a package of two tri-top roasts that nearly totaled five pounds.

I put both roasts in the crock pot and poured the boiled concoction over them. Wasn't that teaspoon of this, that and the other great? I felt like saying just put a teaspoon of very thing in your spice cupboard in there minus the alum, and the pie spices....and the bottle of tacky glue....just kidding.

Anyway, it serves at least 10, probably more, as people didn't pile the meat on their sandwiches, and the tri-tip roast did not seem to shrink like little pot roasts seem to do...I fed at least 10 people, and I sent leftovers home with Joseph, and I have plenty for sandwiches for tomorrow. Wonderful left over meat! I won't have to cook! That totally works for me.

Until next time, this is Sandy signing out...really need something to blog about--nothing gory, and I hardly have any animals left that could be killed off....but I'll see what comes down the pike to write about.