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Crockpot Italian Beef

Chicago-style crockpot Italian beef: chuck roast slow cooked in a peppery, herby Italian jus with giardiniera, then shredded and piled onto crusty rolls.
Print Recipe
Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb boneless beef chuck roast (1.4 to 1.8 kg)
  • 1 packet Italian dressing mix 0.7 oz
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 2 cups beef broth (480 ml)
  • 1 cup giardiniera drained, plus 1/4 cup brine
  • 10 whole French or hoagie rolls
  • 10 slices provolone cheese

Method
 

  1. Place the roast in a 6-quart slow cooker and sprinkle with the dressing mix, oregano, garlic powder, pepper flakes and pepper.
  2. Pour in the broth and giardiniera brine and add the giardiniera around the roast.
  3. Cover and cook on LOW for 8 to 10 hours, until it shreds easily.
  4. Shred the beef in the jus.
  5. Pile onto rolls, top with provolone and giardiniera, and dip in the jus or spoon it over. Broil open-faced 1 to 2 minutes to melt the cheese.

Notes

Cook on LOW until the beef shreds easily.