Chicago-Style Beef Sandwiches

• 1 boneless beef chuck roast (4 pounds)
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/2 pound fresh mushrooms
• 2 medium carrots, cut into chunks
• 1 medium onion, cut into wedges
• 6 garlic cloves, halved
• 2 teaspoons dried oregano
• 1 carton (32 ounces) beef broth
• 1 tablespoon beef base
• 12 Italian rolls, split
• 1 jar (16 ounces) giardiniera, drained

1. Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. slow cooker.
2. In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender.
3. Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera.

chuck roast, salt, pepper, olive oil, mushrooms, carrots, onion, garlic, oregano, beef broth, beef base, italian rolls, giardiniera

Taken from www.tasteofhome.com/recipes/chicago-style-beef-sandwiches/ (may not work)