Italian beef slow-cooked sandwich (Print version)

Tender slow-cooked Italian beef layered on crusty rolls with spicy giardiniera and savory au jus.

# What You'll Need:

→ 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 cooking liquid, for dipping

# How to Make It:

01 - Pat beef chuck roast dry with 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. Sear beef on all sides until well browned, about 3 to 4 minutes per side.
03 - Pour in beef broth, water, Worcestershire sauce, dried Italian seasoning, garlic powder, onion powder, crushed red pepper flakes if using, and add bay leaf to the pot.
04 - Bring liquid to a simmer, then cover and transfer to a preheated 325°F oven. Cook for 4 hours, flipping beef halfway through, until very tender. Alternatively, cook on low in a slow cooker for 8 hours or on high for 4 to 5 hours.
05 - Remove beef from the pot and let rest for 10 minutes on a cutting board. Skim excess fat from the cooking liquid.
06 - Using two forks, shred the beef, discarding large pieces of fat. Return shredded meat to the pot to soak in juices.
07 - Split sandwich rolls and toast lightly if desired.
08 - Pile hot shredded beef generously onto each roll, spoon some au jus over the meat, then top with giardiniera and optional roasted sweet peppers.
09 - Serve sandwiches with extra au jus on the side for dipping.

# Expert Tips:

01 -
  • The beef becomes so impossibly tender that it practically falls apart on your tongue, with a richness that comes only from slow-cooking in its own juices.
  • That giardiniera bite cuts through the richness perfectly, making each sandwich feel bright and alive instead of heavy.
  • You can make it ahead and reheat, which means less stress when you're feeding a crowd.
02 -
  • The beef needs to be actually tender before you stop cooking—if it's still chewy after the time is up, give it another thirty minutes and trust the process, because rushing this step ruins everything.
  • Skimming the fat from the braising liquid isn't about making it healthier; it's about letting the flavor come through clearly instead of tasting purely of grease.
  • Room-temperature beef will never get properly tender, so make sure it comes to actual simmering temperature after you add the liquid.
03 -
  • If you're feeding a crowd, make the beef the day before—it actually tastes better after sitting overnight as the flavors marry together and deepen.
  • A slow cooker on high for four to five hours gives you surprisingly good results if you don't have time for the oven method, though the low and slow approach develops more complex flavor.
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