Italian Beef
This Italian Beef Sandwich recipe will transport you to Chicago with flavorful, tender beef on a bun with pickled vegetables and a rich broth.
Yield: 12 sandwiches
Calories: 15kcal
Equipment
- 1 Slow cooker
Materials
- 4 lbs chuck roast or rump roast
- 1 tsp oil
- salt and pepper
- 1 tbsp dried basil
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tbsp dried thyme
- 1 tbsp crushed fennel seed
- 1 tbsp onion powder
- 3 bay leaves
- 5 garlic cloves crushed
- ½ 12 oz jar of pepperoncini with juices
- 4 cups beef broth
- 12 hoagie rolls
- Giardiniera and roasted red peppers for serving
Instructions
- Heavily season all sides of the beef with salt. Allow to sit in refrigerator uncovered overnight or for up to 24 hours.
- Remove from fridge and allow it to come to room temperature, about 30 minutes - 1 hour. Heat a cast iron skillet over medium high heat. Once hot, add oil and sear beef on all sides.
- Remove from heat. Place beef broth, Italian seasonings, garlic, bay leaves, and pepperoncini in your crock pot and gently mix. Add in beef.
- Cook on low for 9 - 10 hours or on high for 3 - 4.
- When finished cooking, remove the beef and shred. Pour and strain the broth into a container and taste to adjust seasoning if need be.
- Load rolls up with beef, giardiniera, and red peppers. Dunk the sandwiches in the broth.
Video
Nutrition
Calories: 15kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 299mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg