Slow Cooker Chicago Italian Beef Sandwiches
Scrumptious, tender, slow cooked roast beef simmered in au jus deeply flavored with herbs and spices then piled high on a French roll and topped with giardiniera.
Equipment
- Slow Cooker or Instant Pot
Ingredients
- 4 to 5 pound bottom round or chuck roast
- 32 ounces beef stock
- 4 cloves fresh garlic, chopped
- ½ cup pepperoncini, with juice
- 1 tablespoon smoked paprika
- 1 tablespoon basil
- 1 tablespoon oregano
- ½ tablespoon thyme
- ½ tablespoon rosemary
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 2 bay leaves
- 50 grams Worcestershire
- 1 teaspoon fennel seed
- salt & pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Sear the Roast: Season the meat with salt and pepper. Heat avocado oil (or another neutral, high-smoke-point oil) in a large skillet. Sear both sides of the roast for 3-4 minutes until browned.
- Add to Slow Cooker: Transfer the seared roast to the slow cooker. Add pepperoncini, Worcestershire sauce, bay leaves, and all the herbs and spices.
- Add Stock and Cook: Pour in the beef stock. Cover and cook on low for 8-10 hours, or until the beef is fall-apart tender. Discard bay leaves before shredding or slicing the beef.
- Assemble Sandwiches: Pile the beef onto French rolls, add giardiniera, and serve. *Optional - add one tablespoon of butter and allow to melt in au jus.
Notes
Storage
- Refrigerator: Store leftovers in an airtight container for 3-4 days. This Italian beef sandwich recipe is truly even better the next day after it's had time to sit in the juices overnight and soak up every bit of flavor.
- Freezer: Freeze the beef with au jus in a freezer bag for up to 3 months.
Options
- Bread - Stick with traditional French rolls or Italian hoagie buns for authenticity. A pile of leftover Italian beef on top of mashed potatoes is nothing to be mad at.
- Beef stock - use homemade, boxed or my favorite shortcut, Better Than Bouillon. You can find it in almost any grocery store.
- Dry Brine: If you plan ahead, dry brine the roast for 24-48 hours. Pat it dry, sprinkle generously with salt, and refrigerate uncovered on a wire rack. This enhances flavor and tenderness.
- Sweet & spicy - Combine mild and hot giardiniera or add extra pepperoncini or banana pepper rings.
- Cheesy - Though not traditional, add melted mozzarella or provolone for a cheesy twist.
Nutrition
Calories: 563kcalCarbohydrates: 47gProtein: 39gFat: 25gCholesterol: 125mgSodium: 2656mg
Nutrition Facts
Slow Cooker Chicago Italian Beef Sandwiches
Amount per Serving
Calories
563
% Daily Value*
Fat
25
g
38
%
Cholesterol
125
mg
42
%
Sodium
2656
mg
115
%
Carbohydrates
47
g
16
%
Protein
39
g
78
%
* Percent Daily Values are based on a 2000 calorie diet.
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