Italian Beef

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 10 people

Course: Main Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 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

Method

 

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

Notes

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.