Description

A Chicago classic featuring slow-cooked, thinly sliced beef soaked in flavorful au jus, served in a hearty roll and topped with giardiniera or sweet peppers.

Ingredients

3-4 pounds chuck roast or top round beef
4 cups beef broth
2 tablespoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1 cup pepperoncini peppers with juice
6-8 hoagie or Italian rolls
Giardiniera (optional, for topping)
Sweet bell peppers, sliced and sautéed (optional, for topping)

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Instructions

Season the beef roast with Italian seasoning, garlic powder, onion powder, oregano, black pepper, and red pepper flakes if using.
Place the beef in a slow cooker or Dutch oven.
Add beef broth and pepperoncini peppers with some juice.
Cook on low for 8–10 hours in the slow cooker or 3 hours at 300°F in the oven, until beef is very tender.
Remove the beef, shred it with two forks, and return it to the juices.
Lightly toast the rolls if desired.
Load the rolls with shredded beef and top with giardiniera or sweet peppers.
Serve with extra au jus on the side or dip the sandwich for a wet version.

Notes

Use chuck roast or top round for best tenderness.
Adjust spice level by controlling red pepper flakes and giardiniera type.
Make it cheesy with provolone or mozzarella.
Store beef in broth to maintain juiciness when reheating.
To thicken broth, simmer uncovered after removing beef.

Prep Time: 20 minutes
Cook Time: 8-10 hours (slow cooker) or 3 hours (oven)
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 500
Sugar: 3g
Sodium: 950mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 38g
Cholesterol: 100mg