If you’ve never had an Italian Beef Sandwich from Chicago you are in for a treat. The closest I can compare it to is a French Dip but with a lot more flavor. I don’t recall the Italian Beef Sandwiches I used to get in Chicago having bell peppers and mushrooms, but I think they are a great addition. It’s your call though. Definitely don’t omit the pepperoncinis.
This recipe is as simple as throwing everything in the slowwcooker, turning it on and walking away. I often get everything ready the night before and keep this in my refrigerator so I only have to pull it out the next morning and turn it on.
I recommend using a sirloin roast, but a chuck roast will work too. Be sure to trim as much of the outer fat off the chuck roast as you can.
After cooking on high for 2 1/2 hours, flip the roast over and stir things around. It’s not necessary, but if you can, it will help distribute all the flavors and juice throughout the meat.
After cooking for 5 hours, pull the roast out and pull/shred the beef. Return it back to the slow cooker, reduce the heat to low and cook for another hour. By shredding and letting it cook longer, the flavors get infused throughout the meat. You can let it cook longer after shredding, the meat will be more flavorful and tender.
It’s time to eat!
Toast a hearty bun with some mozzarella cheese on it if you desire. Add the meat and veggies, I always add more pepperoncinis to my sandwich and a side of the juice to dip my sandwich in.
Enjoy!
Italian Beef
Equipment
- 4 to 6 quart slow cooker
- Cutting board and knife
Ingredients
- 2 pound beef roast
- 2 cups pepperoncini
- 1 each bell pepper julienned
- 4 cups mushrooms sliced
- ½ each onion sliced into half moons
- 2 packets zesty Italian dressing mix Good Seasonings Brand works great
- 2 cups beef stock
Instructions
- In the bottom of a slow cooker crock (4 to 6 quart) layer the vegetables and pepperoncini. Add the beef roast and sprinkle on the Italian seasoning packets. Pour the beef stock around the edges.
- Turn slow cooker on high and cook for 2 1/2 hours.
- Flip roast over and stir around veggies and juice. Cook on high for another 2 1/2 hours.
- Remove roast from the slow cooker and pull/shred the roast. Return the meat back to the slow cooker, reduce heat to low and cook another hour.
- Put on a toasted bun with melted mozzarella cheese.
- Enjoy!