This is as close as I can come to authentic Chicago style Italian beef. It's more like a New Orleans Debris from Mother's Restaurant. But most folks like it.
Yield: 10 Servings Ready in 12 hours
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Italian Beef Preparation
Put all ingredients except meat into a saucepan and bring just to a boil.
Pour mixture over the meat in a slow cooker and roast on low setting for 10 to 12 hours. (or high heat for 4-5 hrs)
Remove Bay leaf and shred meat. Or you can refrigerate the roast and slice it thin.
Serve on Italian rolls.
note: for extra sauce, you can add a can of beef consomme to the ingredients.
If you want to kick it up a notch, you can add some juice from a jar of Pepperoncini peppers!
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