Best Slow Cooker Italian Beef for Sandwiches

Slow cooker Italian beef is a chuck roast cooked low and slow in beef broth, Italian dressing mix and herbs until it shreds with a fork, then piled onto crusty rolls with provolone and giardiniera. It is a Chicago-style sandwich idea made with pantry ingredients: the roast does the work for 6 to 8 hours on low (or 3 to 4 on high) after about 15 minutes of prep, and the recipe serves 6 to 8.

Ingredients

• 3-4 lb chuck roast. Look for good marbling; trim excess fat, but a little keeps the meat moist.
• 1 (15 oz) can beef broth (low sodium recommended, so you control the salt)
• 1 (10.5 oz) can condensed cream of mushroom soup (optional, but recommended for a creamier, deeper jus; omit it for a lighter broth)
• 1 packet Italian dressing mix (or au jus mix)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Crusty rolls or hoagie buns, for serving
• Provolone cheese slices (optional), for serving
• Giardiniera (mild or hot), for serving

Searing, Slow Cooking and Shredding the Beef

1. Dry and season the roast. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
2. Mix the liquid. Whisk together the beef broth, cream of mushroom soup (if using), Italian dressing mix, garlic powder, onion powder, oregano, and red pepper flakes in a bowl.
3. Sear. Heat olive oil in a skillet over medium-high heat and sear the roast for 2-3 minutes per side until deeply browned. This adds flavor, and skipping it is the main reason for a flatter result.
4. Load the slow cooker. Transfer the beef to the slow cooker and pour the liquid over it so the beef is mostly covered.
5. Cook. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef shreds easily.
6. Shred. Remove the beef and shred it with two forks.
7. Return to the jus. Put the shredded beef back in the slow cooker and stir it into the cooking liquid so it soaks up the juices.
8. Serve. Pile onto crusty rolls with provolone and giardiniera. If you like, melt the cheese under the broiler for a minute.

Fixing Tough, Dry, Bland or Salty Italian Beef

• Tough beef: It needs more time. The connective tissue in chuck has not broken down yet, so keep cooking on LOW and check again in an hour or two.
• Dry beef: The roast was not mostly covered by liquid, or it kept cooking long after it was tender. Add broth to the jus and always return shredded beef to the liquid. Leaner cuts such as eye of round or top round dry out faster and make a less rich jus.
• Bland flavor: Check that you seared the roast, then taste the jus after shredding and adjust salt, pepper, or red pepper flakes. A splash of Worcestershire sauce or a little beef bouillon deepens the savory notes.
• Thin jus: If you left out the cream of mushroom soup, the jus will be thinner. Stir a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water into the hot jus during the last 30 minutes, or reduce some of the jus in a saucepan and stir it back in.
• Too salty: Regular broth plus the dressing mix can run salty. Dilute the jus with unsalted broth or water, and use low-sodium broth next time.

Leaner Cuts, Lighter Jus and Dressing Mix Substitutes

• Leaner cut of beef: Top round or sirloin tip work, but they have less fat, so keep them submerged and check them earlier. Expect a drier, less rich result than chuck.
• No cream of mushroom soup: The jus will be lighter and thinner. Add an extra cup of beef broth to keep the liquid level up.
• No Italian dressing mix: Mix dried oregano, basil, thyme, garlic powder, onion powder, red pepper flakes, salt and pepper, and add a tablespoon of red wine vinegar for tang. Expect a less punchy flavor than the packet.
• Peppers and onions: Add sliced bell peppers or onions for the last hour so they soften in the jus.
• Whole wheat rolls: Add fiber, with a slightly denser bite.

Ways to Serve Italian Beef

The classic way is a crusty roll dipped in or ladled with jus, topped with provolone and giardiniera. You can also serve it open-faced over toasted bread, spoon it over egg noodles, polenta, or baked or mashed potatoes, or use smaller buns for sliders. Coleslaw, a green salad, or roasted broccoli work as sides, and old-fashioned potato salad suits a game-day spread.

If you like this kind of hands-off beef, the slow cooker French dip is a close cousin, and the slow cooker brisket tacos reuse the same method with different seasoning. For a chicken option, try slow cooker buffalo chicken sandwiches.

Storing, Freezing and Reheating the Beef

Refrigerate leftovers within 2 hours. Store the shredded beef submerged in its jus in an airtight container for up to 3-4 days; the liquid keeps it from drying out. To freeze, pack the beef with plenty of jus in freezer bags or containers, squeeze out the air, and freeze for up to 3 months, thawing overnight in the refrigerator.

Reheat gently in a saucepan over medium-low heat, stirring occasionally, or in the microwave, covered, until it reaches 165°F (74°C) throughout. For a larger batch, use the slow cooker on warm for an hour or two after the beef has been reheated to that temperature. Searing ahead is possible too: sear the roast the night before, refrigerate it, and start the slow cooker in the morning.

FAQ

How do I dip the sandwich?

Ladle extra jus over the beef once it is on the bun, dunk the whole sandwich briefly, or serve a small bowl of jus on the side for dipping.

How can I make it spicier?

Add more red pepper flakes to the liquid, or serve with hot giardiniera or sliced pickled jalapeños.

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