Chicago Style Italian Beef Sandwiches Crock Pot Version
Transport your taste buds straight to the streets of Chicago with this irresistible recipe for **Chicago-Style Italian Beef Sandwiches – Crock Pot Version**. Perfectly seasoned beef chuck roast slow-cooks all day in a savory blend of beef broth, garlic, and Italian herbs, creating melt-in-your-mouth meat that's bursting with authentic flavor. Topped with tangy giardiniera, zesty pepperoncini, and optionally adorned with gooey provolone cheese, this hearty sandwich is served on toasted hoagie rolls for the ultimate comfort food experience. Made conveniently in a slow cooker, this easy recipe is ideal for busy weeknights or casual gatherings. Don’t forget the flavorful au jus for dipping – it’s the signature finishing touch to this classic Chicago delicacy!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 cups Beef broth
- 1 packet Dry Italian salad dressing mix
- 4 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Crushed red pepper flakes
- 1 cup Giardiniera (Chicago-style pickled vegetables), drained
- 1 cup Sliced pepperoncini (mild pickled peppers), with juice
- 6 rolls Hoagie rolls or French sandwich rolls
- 6 slices Provolone cheese (optional)
Instructions
Trim any excess fat from the beef chuck roast, but leave enough to ensure tenderness while cooking.
In a slow cooker, combine the beef broth, dry Italian dressing mix, minced garlic, oregano, basil, salt, black pepper, and crushed red pepper flakes. Stir to mix.
Add the beef chuck roast to the mixture, ensuring it is at least halfway submerged in liquid.
Top the roast with the drained giardiniera and sliced pepperoncini. Pour the juice from the pepperoncini jar over the meat for added flavor.
Cover the slow cooker and cook on LOW for 8 hours, or until the beef is very tender and can easily be shredded with a fork.
Once cooked, transfer the roast to a cutting board and shred the meat using two forks. Return the shredded beef to the slow cooker to soak in the juices for another 15 minutes.
Preheat your oven to 350°F (175°C). Place the hoagie rolls on a baking sheet and, if desired, top the inside of each roll with a slice of provolone cheese. Bake for 5 minutes, or until the rolls are warm and the cheese is melted.
Using tongs, pile the shredded Italian beef onto the warm rolls. Optionally, add extra giardiniera or pepperoncini for more heat and crunch.
To serve, provide small bowls of the au jus (cooking liquid) from the slow cooker for dipping. Enjoy your Chicago-style Italian beef sandwiches!
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2348 mg | 102% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.1 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 279 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
