With a large enough slow cooker, you can double or triple this recipe and have loads for leftovers, which is great when you are having friends or family over for game day.
Chicago-Style Italian Beef
Recipe excerpted with permission from R. U. Kidding Me? Cooking with Darryl, © 83 Press, 2024.
Courtesy of: Darryl Postelnick
Ingredients
- 1 (5-pound) boneless chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 (0.6-ounce) envelope Italian dressing mix*
- 1 (32-ounce) container beef broth
- 1 (16-ounce) jar sliced pepperoncini, drained
- 1 (16-ounce) jar giardiniera
- 2 (12-ounce) bottles beer of your choice
- Deli rolls, sliced
- 4 cups freshly shredded mozzarella cheese
Instructions
- Season roast on all sides with salt and pepper.
- Place roast in a large slow cooker. Add Italian dressing mix, beef broth, pepperoncini, giardiniera, and beer. Cover, and cook on high for 1 hour. Reduce temperature to low, and cook until meat can be shredded between two forks, about 6 to 7 hours more.
- Remove roast, and place into a large bowl. Strain cooking liquid and reserve. Shred roast using two forks, removing any excess fat.
- Preheat oven to 350°. Place deli rolls on a baking sheet. Add shredded beef onto rolls, and top with cheese. Bake until cheese is melted. Serve with reserved cooking liquid to drizzle on sandwich.
Notes
*Darryl uses Good Seasons.
