Italian Beef Slow-Cooked (Printable Version)

Slow-cooked tender Italian beef on crusty rolls topped with spicy giardiniera and savory au jus for deep flavors.

# 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, drained
15 - 1 cup roasted sweet bell peppers (optional)
16 - Extra au jus from cooking liquid, for dipping

# Method:

01 - Pat the 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. Brown the beef on all sides, 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 the bay leaf to the pot.
04 - Bring liquid to a simmer, then cover. For oven cooking, braise at 325°F for 4 hours, flipping halfway through, until very tender. For slow cooker, cook on low for 8 hours or high for 4 to 5 hours.
05 - Transfer beef to a cutting board and allow to rest for 10 minutes. Skim excess fat from the cooking liquid.
06 - Using two forks, shred the beef into bite-sized pieces, removing any large fat pieces. Return shredded beef to the pot to soak in the juices.
07 - Split the sandwich rolls and toast lightly if desired.
08 - Pile hot shredded beef onto each roll and spoon a portion of the au jus over the meat.
09 - Top generously with hot giardiniera and, if desired, roasted sweet bell peppers.
10 - Serve sandwiches with extra au jus on the side for dipping.

# Expert Suggestions:

01 -
  • It tastes like you've been slow-cooking all day when you've really just been living your life while the oven does the work.
  • Six sandwiches means you can feed people without stress, or have leftovers that somehow taste even better the next day.
  • Giardiniera gives you that spicy-sour punch that makes every bite feel like a small rebellion against bland food.
02 -
  • The liquid might look thin before braising, but it concentrates into something rich and savory as the beef releases its own juices; resist the urge to add more seasoning until the end.
  • Giardiniera drained well is the difference between a wet, falling-apart sandwich and one you can actually hold—this one small step matters more than you'd think.
03 -
  • Briefly dunking each roll in the au jus before filling it is the secret move that separates good sandwiches from transcendent ones; it adds moisture without making the bread fall apart.
  • If giardiniera isn't spicy enough for you, save some of the pickling liquid and drizzle it over the beef; if it's too hot, rinse the vegetables under cool water before using them.
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