Chicago-Style Italian Beef
Courtesy of: 
 
Recipe excerpted with permission from R. U. Kidding Me? Cooking with Darryl, © 83 Press, 2024.
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
  1. Season roast on all sides with salt and pepper.
  2. 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.
  3. Remove roast, and place into a large bowl. Strain cooking liquid and reserve. Shred roast using two forks, removing any excess fat.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/darryl-postelnicks-chicago-style-italian-beef/