Italian Beef

Italian beef sandwich with Bolder MixUp

An easy, but delicious spin on the classic Chicago Italian beef sandwich.  The slow cooked tender beef easily shreds with a fork to provide a zesty beef sandwich complete with a tangy dipping au jus.

Italian Beef

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Dish
Cuisine: American
Servings: 10 people


  • 3 pound rump or Chuck roast
  • 1 jar Bolder MixUp divided
  • 1 packet dry Italian style salad dressing (0.7 ounce packet)
  • 1 can beef broth
  • 3 - 5 cloves fresh garlic peeled and sliced
  • 1 package hoagie rolls
  • 6 slices provolone cheese


  • Trim any excess fat from the roast. Make small slits all over the roast and insert sliced garlic into the slits.
  • Place roast in slow cooker (aka Crock Pot).
  • Spread package of dry Italian seasoning over roast and rub evenly over the roast.
  • Add beef broth and the liquid from the jar of MixUp. Do not add pickled vegetables at this time. Keep pickled vegetables refrigerated.
  • Cover slow cooker, and cook on high for 6 hours.
  • Slice the reserved pickled vegetable medley into bite size pieces, and add vegetables to slow cooker. Turn slow cooker to low, and cook for 2 more hours.
  • When meat is done, it should easily shred with a fork.
  • Serve meat mixture on toasted buns topped with cheese. Make sure to serve the au jus in a side bowl for dipping!


Optional veggies to add at 6 hour mark:
  • Pepperoncini rings (juice drained or it will be too vinegary)
  • Pearl onions
If the liquid evaporates too much during the cook, add another can of beef broth.
Note: The initial vinegar smell will dissipate as the roast cooks.