Crock Pot Italian Beef Sandwiches are a classic Chicago favorite. The meat comes out so tender and it must be dipped in the beefy gravy!
A DELICIOUS ITALIAN BEEF RECIPE
If you've ever visited Chicago then you know one food you gotta try is the Italian Beef. It's served on a sub roll with melted cheese, giardiniera (pickled vegetables) and gravy on the side to dip the sandwich in. You can even get the entire sandwich dipped into gravy before it is served for the full experience.The meat is tender, juicy and so flavorful. It's a taste that just can't be beat!
FREQUENTLY ASKED QUESTIONS:
With a chuck roast in a slow cooker, it would take more than a day for that to happen. Chuck roast is a tough cut of meat so it needs a longer cooking time to get tender. It's very hard to overcook it unless you completely forgot about it cooking until the next day.
Chuck roast is typically used. However, top round, bottom round, London broil or rump roast can also be used. They are all pretty tough cuts of meat so cooking them low and slow all day is really the key to these coming out super tender!
No, it is not absolutely necessary to achieve good flavor. However, it is often recommended to brown the meat on both sides to add additional flavor.
For authentic Italian Beef, like the famous Portillos in Chicago, they would be served on Turano brand French Rolls. However, most people making this at home are using sturdy sub rolls (something that can hold up to gravy dunking!)
You can find jarred giardiniera (pickled vegetables) where the pickles are located in your grocery store. They are often right near the peperoncini peppers.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chuck roast
- dry Italian dressing
- peperoncini peppers
- beef broth
- provolone cheese
- sub rolls
HOW TO MAKE CROCK POT MAKE ITALIAN BEEF:
Put the roast into the bottom of a 4-6 quart Crock Pot. In a bowl, combine beef broth, dry italian dressing and ½ the jar of pepperoncini peppers (including some of the juice). Use as little or as much of the peppers as you like (depending on how spicy you like it.)
Pour this mixture over the roast.
Cover and cook on low for about 8 hours.
When ready, remove the roast and shred with two forks then place shredded meat back into the juices.
This part is optional, but if you'd like, add a little butter to sub rolls and lightly toast them in a skillet. Place sliced meat onto your toasted rolls, making sure you add a few of the peppers on there too.
Add a slice or two of provolone cheese on top and serve. And if you're doing it up Chicago-style, make sure you dip your sandwich into those leftover juices/gravy!
Crock Pot Italian Beef (+Video)
- 3-4 pound chuck roast
- 1 packet dry Italian dressing
- ½ (16 ounce) jar sliced peperoncini peppers
- 10.5 ounce can beef broth
- 4-6 slices provolone cheese
- sub rolls
- Place the roast into the bottom of a 4-6 quart crock pot
- In a bowl, combine beef broth, dry italian dressing and ½ the jar of pepperoncini peppers (including some of the juice).
- Pour this mixture over the roast.
- Cover and cook on low for about 8 hours.
- Remove roast and shred meat with two forks.
- Place shredded meat back into the juices in the crock pot.
- Add a little butter to sub rolls and lightly toast them in a skillet (optional.)
- Place shredded meat and peppers into sub roll. Top with a slice or two of provolone cheese.
- And if you're doing it up Chicago-style - make sure to dip the whole sandwich into the leftover juices!
- Use as little or as much of the peppers and juice that you like. If you like it with more kick, add more peppers and the juice.
- For extra Italian flavor, add a teaspoon or two of Italian seasoning into the broth mixture before cooking.
- It is not recommended to cook on high as the meat will not come out as tender and will not shred well.
Originally published: July 2012
Updated & republished: April 2019