Description
This slow-cooked Italian Beef recipe features tender, flavorful shredded chuck roast simmered with pepperoncini, giardiniera, and aromatic Italian spices. Served on toasted hoagie buns with provolone cheese and tangy peppers, this hearty sandwich captures classic deli-style Italian beef at home with ease.
Ingredients
Meat and Broth
- 3 to 4 pound chuck roast or round roast (trimmed of large chunks of excess fat)
- Kosher salt (for seasoning)
- 14.5 ounce can beef broth (divided)
Seasonings
- 1 tablespoon Italian seasoning
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried ground thyme
Additional Ingredients
- 8 ounces pepperoncini pepper slices (plus 1/4 cup of juice and additional peppers for serving)
- 8 ounces giardiniera (mild or spicy, without juice)
- Provolone cheese slices (for serving)
- Hoagie buns (for serving)
Instructions
- Rest the Meat: Let the chuck roast rest at room temperature for 15 minutes to ensure even cooking. Use this time to measure out and prepare your spices and other ingredients. Season the roast all over generously with kosher salt.
- Sear the Roast: Heat a large skillet or Dutch oven over medium-high heat until very hot. Sear the meat on all sides, about 10 minutes total, turning as needed to develop a deep golden-brown crust. Avoid moving too often to allow a good sear. Transfer the seared roast to your slow cooker.
- Deglaze the Pan: Reduce heat to medium on the skillet, pour in some of the beef broth, and scrape up the flavorful browned bits from the bottom with a wooden spoon. Pour this liquid along with the collected bits into the slow cooker over the beef.
- Mix Seasonings: In a small bowl, combine Italian seasoning, granulated sugar, garlic powder, onion powder, kosher salt, black pepper, and dried thyme. Sprinkle this seasoning mixture evenly over the roast in the slow cooker.
- Add Peppers and Remaining Broth: Add the pepperoncini slices and 1/4 cup of their juice to the slow cooker. Next, add the giardiniera without any of its juice, and then pour in the remaining beef broth.
- Slow Cook the Beef: Cover the slow cooker and cook on LOW for 8 to 10 hours until the roast is very tender and shreds easily with a fork.
- Shred and Finish Cooking: Remove the meat from the slow cooker and shred it using two forks. Return the shredded beef to the pot and stir it thoroughly into the juices. Cover and cook on LOW for an additional 30 minutes to meld flavors.
- Toast the Buns: Preheat your oven to 350°F (175°C). Split the hoagie buns and place them on a baking sheet. Toast in the oven for 5 to 7 minutes until warm and slightly crisp.
- Assemble the Sandwiches: Fill the toasted buns generously with the shredded Italian beef and plenty of the flavorful juices. Top with provolone cheese slices, additional pepperoncini, and giardiniera as desired. Serve warm and enjoy the classic messy, savory Italian beef sandwich experience!
Notes
- Trimming large chunks of excess fat from the roast helps prevent an overly greasy final dish.
- Do not add giardiniera juice to the slow cooker to control moisture and flavor concentration.
- Allowing the beef to rest at room temperature before cooking promotes even cooking.
- Searing the meat before slow cooking adds depth of flavor and a lovely crust texture.
- For a spicier sandwich, choose spicy giardiniera and add extra pepperoncini.
- The cooking time may vary based on your slow cooker model and roast size; the beef should shred easily with a fork when done.
- Toast the buns just before serving to keep them crispy and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
