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)
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
