Italian Beef Sandwiches Recipe

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 x 3 pound chuck roast (or rump can be used, excess fat trimmed)
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 2 ½ cups beef broth
• 1 tablespoon Italian seasoning
• 1 x 0.7 oz pack dry Italian dressing mix
• 1 teaspoon dried oregano
• 1 bay leaf
• 8-oz sliced pepperoncini (plus additional for topping the sandwiches)
• 8-oz Giardiniera (mild or spicy, roughly chopped. Plus additional to top the sandwiches. (don’t use juice).)
• 6 hoagie rolls
• 12 slices extra sharp provolone cheese

Method

1. Season the meat with salt and pepper from both sides.
2. Heat oil in a cast iron skillet or dutch oven, and using tongs brown the meat from all sides (about 10 minutes to develop a crust).
3. Transfer the meat to the slow cooker.
4. Deglaze the skillet with beef broth (this will give flavor to the meat), and transfer the liquid to the slow cooker on top of the beef.
5. Top the beef with the seasonings (sprinkle over the beef), add the bay leaf, then top with pepperoncini and giardiniera.
6. Cover and cook on high for 4-6 hours, or on low for 8-10 hours. Or until the meat is tender and shreds easily, should reach 202°F.
7. Remove the meat from the slow cooker, shred it using two forks.
8. Skim any fat off the liquid.
9. Return the meat in the slow cooker, and cook on low for 30 more minutes. The meat will absorb the juices.
10. To toast the hoagies, split them open and place them on a sheet pan. Place under the broiler at 350°F for 5 minutes or until they’re toasted.
11. Using tongs or a slotted spoon, top the rolls with shredded beef followed by slices of provolone cheese, and place under the broiler to melt the cheese.
12. Add any desired toppings. I top with pepperoncini and Giardiniera.
13. Serve with a little sauce (jus) on the side for dipping.