Chicago Style Italian Beef

Ingredients

2 1/2 lbs of Chuck Roast

1 Teaspoon onion powder

1 Teaspoon garlic powder

1 Teaspoon Oregano

4 Beef Bullion Cubes

2 Cups of Water

Sandwich Rolls

Green Pepper

Giardinara

Instructions

Put the chuck roast in the slow cooker with the onion, garlic, oregano, bullion cubs and water.

Cook on high for 8 hours or on low for 5.

Place broiler on high. Put the beef on the roll and add the cheese. Broil for 3 min until melted.

Now if you are true Chicagoan dip the whole sandwich in the juice.

Serve with sweet peppers and Giardinara

Comments

Sweet Potato and Carnitas Hash with Salsa Verde

Ingredients 1 Cup of Leftover Carnitas 1 Large Sweet Potato Diced 1/4 of White Onion 1/2 Roma Tomato 4 Large Eggs 1/2 Cup of salsa verde Salt and Pepper Cilantro for garnish Instructions Preheat oven to 400 degrees. Heat up a cast iron skillet on medium heat. Add the leftover carnitas to the preheated skillet. After crisping the pork, remove from the pan. Add diced sweet potato. Cook for approximately 10 min. While that is cooking, in another pan crack 4 eggs. Add salt and pepper. Leave the eggs sunny side up, they will finish cooking in the oven. After the sweet potatoes have cooked for 10 min, add the carnitas meat back to the skillet. Add onions, tomatoes, salsa verde and eggs on top. Bake for 10 min. Remove from oven and garnish with cilantro.

Guacamole

Ingredients 1-2 Avocados 1 Teaspoon Granulated Garlic 1 Teaspoon Onion Powder Salt and Pepper Tortilla chips Instructions Cut avocado in half lengthwise. Remove pit. Mash avocado in a bowl and add the garlic, onion, and salt and pepper. Serve with tortilla chips. Sure you could get all fancy and add onions, tomatoes, cilantro, and lime but this version my family begs me to make at every family function and I've never had leftovers.

Cass' Kitchen

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