Italian Beef

Ingredients

• 1yellow onion, thinly sliced
• 15 ml (1 tablespoon)olive oil
• 1.36 kg (3 pounds)boneless beef chuck roast
• 5 ml (1 teaspoon), or to tastesalt
• 2.5 ml (½ teaspoon), or to tasteblack pepper
• 240 ml (1 cup)low-sodium beef stock
• 15 ml (1 tablespoon)Worcestershire sauce
• 10 ml (2 teaspoons)Italian seasoning
• 5 ml (1 teaspoon)dried thyme
• 5 ml (1 teaspoon)dried oregano
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 454 g (16 ounces)jarred pepperoncini, drained, stems removed and roughly chopped
• 1red pepper, chopped
• 8hoagie rolls
• 8 slicesprovolone cheese, or mozzarella, halved as needed to fit the sandwiches

Instructions

1. 1

   Layer the onion

   Put the sliced onion in the bottom of the slow cooker.

2. 2

   Brown the beef

   Heat the olive oil in a large, heavy frying pan over medium-high heat. Season the beef all over with the salt and pepper, then brown it in the hot pan for about 3–4 minutes on each side. Transfer it to the slow cooker, setting it on top of the onion.

3. 3

   Add the liquids

   Pour the beef stock and Worcestershire sauce over the beef in the slow cooker.

4. 4

   Mix the seasonings

   Stir the Italian seasoning, dried thyme, dried oregano, garlic powder and onion powder together in a small bowl. Sprinkle the mixture evenly over the beef.

5. 5

   Add the peppers

   Put the chopped pepperoncini and red pepper into the slow cooker.

6. 6

   Slow-cook the beef

   Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the beef pulls apart easily with a fork.

7. 7

   Shred the meat

   Shred the beef, then continue cooking it on high for 20 minutes.

8. 8

   Toast the rolls

   Meanwhile, split the rolls and arrange them on a baking tray with the cut sides facing up. Grill for about 2 minutes, until toasted and golden, watching closely so they do not burn.

9. 9

   Build the sandwiches

   Pile the shredded Italian beef onto the toasted rolls and top each with a slice of provolone.

What is Italian beef?

Italian beef is an American sandwich associated with Chicago, made with thinly sliced or shredded beef and served in a long roll with its cooking juices. Its name refers to Italian-American food traditions rather than a single dish from Italy.

This slow-cooker version uses chuck roast, pepperoncini and dried herbs for a tangy, savoury filling. Toasted rolls and provolone make it easy to serve as a substantial sandwich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 45g protein, 40g carbs, 29g fat.

The rolls provide most of the carbohydrates, while the beef contributes most of the protein and a substantial share of the fat. Provolone and olive oil add further fat, and the pepperoncini and stock contribute sodium; serve with salad or vegetables for a more balanced plate.

Why chuck roast works

Chuck: this cut benefits from a long, gentle cook, which makes it tender enough to pull apart with a fork. Keep the roast in one piece while it cooks so it stays surrounded by the cooking liquid.

Pepperoncini: the drained, chopped peppers bring a sharp, vinegary note that cuts through the richness of the beef. Add them with the chopped red pepper, as directed.

The value of browning

Hot pan: browning the seasoned roast for 3–4 minutes per side adds colour before the slow cook. Let the pan heat up first, and avoid moving the beef around while each side sears.

Slow cooker: layer the roast over the sliced onion and pour the stock and Worcestershire sauce over it. The herbs and powders are sprinkled on separately so they season the meat evenly.

How to tell when it is ready

Fork test: after 8–10 hours on low or 4–5 hours on high, the beef should shred easily when pulled with a fork. If it still resists, continue cooking until it is tender.

After shredding: cook the meat on high for a further 20 minutes. This gives the shredded beef time to sit in the seasoned liquid before serving.

Toast the rolls carefully

Cut sides up: arrange the split rolls on a baking tray with their insides facing upwards. Grill for about 2 minutes, watching closely because rolls can go from golden to burnt quickly.

Cheese: place a slice of provolone on each sandwich, or use mozzarella. The recipe adds the cheese at serving, so the hot beef will warm it.

Serve it as a sandwich

Build: spoon the shredded beef onto the toasted rolls and finish with cheese. Serve soon after assembling so the bread stays pleasantly crisp around the juicy filling.

On the side: a green salad, crunchy slaw or simply prepared vegetables can balance the rich beef and bread. Keep the accompaniment fairly fresh to contrast with the savoury, tangy filling.

Recipe notes & tips

• Pat the beef dry before seasoning so it browns more readily.
• Brown the roast in batches only if your pan is too small to give it good contact with the hot surface.
• Drain the pepperoncini well before chopping to avoid adding excess jar liquid.
• Check the beef with a fork before shredding; it should pull apart without much effort.
• Stay close while grilling the rolls, as the two-minute toast can vary with the grill.
• Keep the cooking liquid with the shredded beef to help keep the filling moist.

Variations

• Use mozzarella: swap it for provolone if you prefer its milder flavour.
• Adjust the heat: use fewer pepperoncini for a less tangy filling.
• Add extra peppers: increase the red pepper for more vegetable texture.
• Serve without rolls: spoon the beef over cooked potatoes or rice instead.
• Make it open-faced: use one toasted roll half per portion and top with beef and cheese.

Common mistakes to avoid

• Skipping the browning: the beef misses the colour from the sear; brown both sides before adding it to the slow cooker.
• Cooking by the clock alone: chuck can take different amounts of time; use the fork test to check tenderness.
• Over-toasting the rolls: they can burn quickly under the grill; watch them closely throughout the 2 minutes.
• Using undrained pepperoncini: extra brine can make the filling sharper and wetter; drain and remove the stems first.
• Shredding too early: firm beef will be difficult to pull apart; wait until it yields easily to a fork.

How to store

Refrigerate leftover beef and its cooking liquid in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, and toast fresh rolls when serving; store the rolls separately.

Frequently asked questions