Italian Beef Sandwiches
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Prep Time
15m
Cook Time
3h
Total Time
3h 15m
This savory Italian Beef Sandwich recipe features tender chuck roast slow-cooked in a flavorful mix of beef broth, onions, and Chicago-style Giardiniera. Seasoned with oregano, garlic, and basil, the beef is thinly sliced and piled high on hoagie rolls for a deliciously satisfying meal that everyone will love.
Recipe Options
Ingredients
Servings:
8
Scale:
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Steps
1
Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
2
Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
3
Once seared, remove from heat and top with onion slices. Pour in beef broth and half of the Giardiniera peppers and juices.
4
In a small bowl, stir together oregano, garlic powder, onion powder, sugar, parsley, basil, salt, and pepper. Sprinkle over the top of the roast.
5
Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.
6
Shred meat and serve on hoagie rolls (toasted or untoasted) and top with remaining Giardiniera peppers.
7
Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
8
Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Once seared, add in liquids, peppers, and seasonings. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories518kcal
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Fat25g
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Saturated Fat7g
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Carbohydrates38g
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Fiber4g
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Sugar7g
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Protein33g
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Cholesterol78mg
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Sodium548mg
Percent Daily Values are based on a 2,000 calorie diet.