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Idiomas disponibles
Idiomas disponibles
Chicago Style Italian Beef Sliders
Party Chicago Style!
Set out plenty of dipping bowls with gravy, small onion dinner rolls,
creamy horseradish, even sliced cheeses. Let guests prepare their
own mini open-faced sandwiches, top with 2 slices of cheese. Place
under the broiler until cheese is melted. Top with peppers, onions,
giardiniera and toasted roll.
Dip sliders in luscious gravy.
Makes 10 to 12 Sliders
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2 - 2-1/2 lbs. boneless beef
chuck roast
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2 large onions, sliced in half
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1/2 cup Italian giardiniera,
drained
•
1/2 cup pepperoncini peppers.
drained
•
1 tablespoon dry packaged
Italian salad dressing
1.
Trim any silverskin or excess fat pockets from roast. Place onions
into the stoneware pot. Add roast to the top.
2. Drain giardiniera and pepperoncini, mix with remaining
ingredients and spread over roast.
3. Cover and cook on LOW for 8 - 10 hours, or HIGH for 6 - 8 hours.
4. Use 2 forks to shred the meat. Return and serve in stoneware
pot with remaining gravy and giardiniera vegetables, onions and
peppers.
5. Turn control dial to WARM to serve
6. Guests can pile beef onto toasted dinner rolls slathered with
creamy horseradish. Top with cooked peppers, onions, giardiniera.
7.
Serve with Maple Orange Butternut Squash.
SO-310634 LINX IM_r2.indd 16
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1 cup low sodium beef broth
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4 tablespoons ketchup
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2 garlic cloves, minced
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2 bay leaves
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creamy horseradish
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sliced cheese, provolone,
mozzarella, cheddar, if desired
•
small onion dinner rolls
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2013-05-24 9:06 AM
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