Low Sodium Italian Beef Sandwich
Savor the classic indulgence of an Italian beef sandwich—now reimagined to be heart-healthy and full of flavor with this Low Sodium Italian Beef Sandwich recipe. Featuring a tender, slow-cooked beef chuck roast infused with fragrant spices like oregano, basil, and thyme, this recipe is light on salt but heavy on taste thanks to a rich, aromatic low-sodium beef broth. Strips of red and green bell peppers add a fresh, colorful twist, while a dollop of optional low-sodium giardiniera brings a touch of tangy heat. Served on hearty whole-grain rolls with a side of savory au jus for dipping, this sandwich is the perfect blend of comfort and nutrition. Whether you're managing sodium intake or simply seeking a wholesome twist on a classic, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 4 whole Garlic cloves
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried thyme
- 3 cups Low sodium beef broth
- 1 whole Red bell pepper
- 1 whole Green bell pepper
- 1 cup Giardiniera (low sodium, optional)
- 6 pieces Whole-grain or whole wheat rolls
- 2 tablespoons Olive oil
Instructions
Preheat your slow cooker on the low setting.
Trim any excess fat from the beef chuck roast. Rub the roast with olive oil to allow for better herb adherence.
Peel the garlic cloves and mince them finely.
In a small bowl, combine onion powder, minced garlic, black pepper, oregano, basil, and thyme.
Rub this herb mixture all over the beef roast, pressing it down slightly to infuse the meat with flavors.
Place the roast in the slow cooker. Pour the low sodium beef broth into the cooker, ensuring the roast is mostly submerged.
Slice the red and green bell peppers into strips and add them to the slow cooker.
Cover the slow cooker and let the roast cook on low for approximately 4 hours or until the meat is tender and can be easily shredded with a fork.
Once cooked, remove the beef from the slow cooker and shred it using two forks.
Return the shredded beef back into the slow cooker to soak in the juice for an additional 15 minutes.
If using giardiniera, gently fold it into the beef during the soaking period.
Toast the whole-grain or whole wheat rolls if desired for extra texture.
Assemble the sandwiches by placing a generous amount of shredded beef and peppers onto each roll.
Serve hot, alongside a small cup of the au jus sauce from the slow cooker for dipping.
Nutrition Facts
Calories |
4847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.5 g | 408% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 40.3 g | ||
| Protein | 295.0 g | 590% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 5825 mg | 124% | |
*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.
