Can I use a different cut of beef for this recipe?

While chuck roast is ideal for its marbling and how it breaks down during slow cooking, you could substitute bottom round, rump roast, or brisket. Just be aware that leaner cuts might not be quite as tender or flavorful, so you may want to add a bit more oil to the cooking liquid.

My beef isn't shredding easily. What did I do wrong?

If your beef isn't shredding easily, it likely needs more time to cook. Contrary to what you might think, tough meat after slow cooking usually means it's undercooked, not overcooked. Return it to the oven/slow cooker and check again in 30-minute intervals.

How spicy is this recipe?

The spice level depends entirely on the giardiniera you choose. They range from mild to hot, so select according to your heat preference. You can always serve extra giardiniera on the side so everyone can adjust to their liking.

Can I make this recipe without giardiniera?

While giardiniera adds authentic flavor, you can substitute with a mix of pickled vegetables or even pepperoncini peppers. The tangy, vinegary component balances the rich beef, so try to include something with that profile.

Italian Beef Sandwiches Recipe

Description

A classic Italian-style recipe featuring tender and flavorful slow-cooked beef, paired with a tangy Chicago-style Giardiniera and served on fluffy hoagie rolls. Whether baked in the oven, prepared in a slow cooker, or cooked in an Instant Pot, these sandwiches deliver incredible taste and are perfect for gatherings or weeknight dinners.

Ingredients

Units Scale

For the Beef:

2 tablespoons vegetable oil
3 to 5 pound beef chuck roast
1 large yellow onion, sliced
2 cups beef broth
16 ounces Giardiniera (Chicago-style Italian pepper mix), divided

Spices:

1 tablespoon dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

For Serving:

8 hoagie rolls

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Instructions

Preheat and Sear the Roast
Preheat your oven to 350°F (175°C). Heat a large oven-safe dutch oven over high heat. Add the vegetable oil and sear the beef chuck roast until browned on all sides, about 3 to 4 minutes per side.
Add Onion and Broth
Once the roast is seared, remove it from heat. Arrange the sliced onions on top of the roast. Pour in the beef broth and half the Giardiniera (including some of the juices) over the roast. This will infuse the meat with tangy and aromatic flavors.
Add Seasoning
In a small bowl, mix together the oregano, garlic powder, onion powder, sugar, parsley, basil, salt, and black pepper. Sprinkle the spice mix evenly over the roast.
Cook in the Oven
Cover the dutch oven with a lid and transfer it to the preheated oven. Cook for about 3 hours, or until the beef is tender and easily shredded with a fork (internal temperature of ~202°F).
Shred and Serve
Remove the roast from the oven and shred the beef using two forks. Serve immediately on hoagie rolls (toasted or untoasted) and top each sandwich with the remaining Giardiniera for an extra punch of flavor.

Slow Cooker Instructions:

Optionally, sear the beef in a skillet and transfer to a slow cooker.
Add all the ingredients to the slow cooker. Cook on low for 8 hours.
Shred and serve as per the main instructions.

Instant Pot Instructions:

Sear the beef directly in the Instant Pot using the “Sear” setting.
Add the liquids, peppers, and seasoning. Cook under high pressure for 60 minutes, followed by a 15-minute natural pressure release.
Shred and assemble as instructed.

Notes

For an authentic touch, toast your hoagie rolls lightly before serving.
Serve these sandwiches with a side of au jus (beefy drippings from the recipe) for dipping.
Giardiniera can range from mild to spicy; choose one based on your spice preference.
Substitute hoagie rolls with crusty Italian bread for a more traditional serving style.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 3g
Sodium: 1225mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 41g
Cholesterol: 110mg