Gluten-Free Italian Beef Sandwich
Savor the bold flavors of the Gluten-Free Italian Beef Sandwich, a mouthwatering twist on a classic favorite that’s perfect for those avoiding gluten. This recipe showcases tender, slow-cooked beef chuck roast seasoned with robust Italian spices, caramelized onions, and zesty giardiniera, all piled high onto gluten-free sandwich rolls toasted to perfection. With a hands-off slow cooker method, this gluten-free recipe is both effortless and delicious, ideal for busy weeknights or casual gatherings. Bursting with savory goodness and customizable heat from red pepper flakes, these sandwiches are a hearty crowd-pleaser that brings authentic Italian flair to your table. Perfectly sized for six servings, it’s a gluten-free delight that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic cloves
- 2 cups beef broth
- 1 packet gluten-free dry Italian dressing mix
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup giardiniera
- 6 rolls gluten-free sandwich rolls
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef chuck roast with salt and black pepper, then sear the roast in the hot oil until browned on all sides. This should take about 3-4 minutes per side.
Transfer the seared beef to a slow cooker.
Chop the onion and mince the garlic cloves, then sauté them in the same skillet used for searing the beef until the onion is translucent, about 4-5 minutes.
Add the sautéed onions and garlic to the slow cooker with the beef.
In a small bowl, combine the beef broth, gluten-free Italian dressing mix, Italian seasoning, and red pepper flakes. Pour this mixture over the beef and onions in the slow cooker.
Cover the slow cooker and cook on low for 8 hours or until the beef is very tender and easily shreds with a fork.
Once cooked, shred the beef in the slow cooker using two forks, mixing the meat with the juices and cooked onions.
Add the giardiniera to the slow cooker and stir to combine, allowing the flavors to meld for an additional 10 minutes.
Split the gluten-free sandwich rolls and lightly toast them if desired.
Assemble the sandwiches by placing a generous amount of shredded beef mixture onto the bottom half of each roll. Top with the remaining half of the roll and serve immediately.
Nutrition Facts
Calories |
4031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.1 g | 304% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9162 mg | 398% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 35.5 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3427 mg | 73% | |
*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.
