Italian Beef Slow-Cooked (Printable version)

Tender slow-cooked beef on crusty rolls topped with spicy giardiniera and savory au jus for depth.

# Ingredient List:

→ Beef

01 - 3 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ Cooking Liquid

05 - 2 cups beef broth
06 - 1 cup water
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp dried Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1 bay leaf

→ For Serving

13 - 6 Italian sandwich rolls or hoagie rolls
14 - 1 1/2 cups hot giardiniera (Chicago-style pickled vegetables), drained
15 - 1 cup roasted sweet bell peppers (optional)
16 - Extra au jus from the pot, for dipping

# How-To Steps:

01 - Pat the beef chuck roast dry using paper towels and season evenly with kosher salt and black pepper.
02 - Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat. Brown the beef on all sides, approximately 3 to 4 minutes per side.
03 - Pour in the beef broth, water, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, crushed red pepper flakes if desired, and add the bay leaf.
04 - Bring the liquid to a simmer and cover. For oven method, transfer the pot to a 325°F oven and braise for 4 hours, flipping the beef halfway through. For slow cooker, cook on low for 8 hours or high for 4 to 5 hours until very tender.
05 - Transfer the beef to a cutting board and let it rest for 10 minutes. Meanwhile, skim any excess fat from the cooking liquid.
06 - Use two forks to shred the beef, discarding large pieces of fat. Return the shredded beef to the pot to soak in the juices.
07 - Split the sandwich rolls and toast lightly if desired.
08 - Pile the hot shredded beef onto each roll, spooning some au jus over the meat.
09 - Top generously with giardiniera and optional roasted sweet bell peppers.
10 - Serve sandwiches with extra au jus on the side for dipping.

# Expert Advice:

01 -
  • The beef becomes impossibly tender and absorbs every savory note—you taste the care that goes into the braising.
  • Giardiniera cuts through the richness with a spicy, briny punch that keeps you reaching for another bite.
  • One pot, hours of hands-off time, and somehow you end up with restaurant-quality sandwiches that feed a crowd.
02 -
  • Searing the beef is not optional—it's where all the depth comes from, so don't skip it or rush it.
  • Your au jus is precious; taste it before serving and adjust salt and pepper if needed because underseasonned jus ruins the whole sandwich.
  • Giardiniera varies wildly by brand, so buy a small jar first and taste it; if it's too mild or too hot for you, adjust by adding less or more, or switching brands next time.
03 -
  • Make the beef a day ahead and refrigerate it in its braising liquid; the flavors deepen overnight, and you can skim the fat cleanly once it's congealed.
  • If your braising liquid tastes thin after cooking, simmer it uncovered for 10 minutes to concentrate the flavors before shredding and soaking the beef.
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