Italian Beef Sandwiches
Ingredients
2 tablespoons vegetable oil
3 to 5 pounds beef chuck roast
1 large yellow onion, sliced
2 cups beef broth
16 ounces Giardiniera (Chicago-style Italian pepper mix), divided
1 tablespoon dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
8 hoagie rolls
Instructions
Stovetop Method:
Preheat oven to 350°F. Heat a large oven-safe Dutch oven over high heat.
Add vegetable oil and sear the roast for 3-4 minutes per side until browned.
Remove from heat. Top with onion slices and pour in beef broth and half of the Giardiniera (with juices).
Mix oregano, garlic powder, onion powder, sugar, parsley, basil, salt, and pepper in a small bowl. Sprinkle over the roast.
Cover with a lid and bake for 3 hours, or until the roast reaches 202°F and shreds easily.
Shred meat, serve on hoagie rolls, and top with the remaining Giardiniera.
Slow Cooker Method:
(Optional) Sear the roast in oil in a skillet.
Place the roast in a slow cooker. Add all remaining ingredients.
Cook on low for 8 hours.
Shred meat and serve on hoagie rolls with Giardiniera.
Instant Pot Method:
Sear the roast in the pressure cooker using the sear setting.
Add liquids, peppers, and seasonings.
Cook on high pressure for 60 minutes. Let the pressure naturally release for 15 minutes, then switch to venting.
Remove the lid, shred meat, and serve on hoagie rolls with Giardiniera.
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