Italian Beef Slow-Cooked Sandwich (Print version)

Slow-cooked beef on crusty rolls with spicy giardiniera and savory au jus for a flavorful meal.

# What You 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

# How To Make It:

01 - Pat the 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 the beef on all sides until 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 the bay leaf to the pot.
04 - Bring the liquid to a simmer, then cover. For oven braising, place in a 325°F oven and cook for 4 hours, flipping once halfway through, until fork-tender. For slow cooker, cook low for 8 hours or high for 4 to 5 hours.
05 - Transfer the beef to a cutting board and let rest for 10 minutes. Skim excess fat from the cooking liquid.
06 - Use two forks to shred the beef, removing large fat pieces. Return shredded beef to the pot to soak in the au jus.
07 - Split the sandwich rolls and toast lightly if desired.
08 - Pile the hot shredded beef onto each roll, spooning a bit of the au jus over the meat.
09 - Top generously with hot giardiniera and optional roasted sweet peppers.
10 - Serve immediately with extra au jus on the side for dipping.

# Expert Tips:

01 -
  • The beef becomes so impossibly tender it shreds with barely a touch, which feels like winning at cooking.
  • You get to dunk your sandwich in au jus like you're at an actual Chicago deli, messy and unashamed.
  • Giardiniera adds a spicy-tangy punch that balances all that rich, savory meat in the best way.
  • This is one of those recipes that makes you look like you know what you're doing in the kitchen.
02 -
  • Don't skip the sear—that golden crust is irreplaceable and takes five minutes that completely change the final flavor.
  • The au jus is as important as the beef itself; it's what transforms a sandwich into an experience, so keep it hot and plentiful.
03 -
  • Make this the day before and reheat it gently; the flavors deepen overnight and the beef absorbs even more of that savory goodness.
  • If you want a cheesy version, slide a slice of provolone under the meat while it's still hot—it'll melt from residual heat without needing to toast it again.
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