Italian Beef Sandwich (Printer-friendly)

Slow-cooked beef with spicy giardiniera, served on crusty Italian rolls with rich au jus.

# What You'll Need:

→ Beef

01 - 3 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ Cooking Liquid

05 - 2 cups beef broth
06 - 1 cup water
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp dried Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1 bay leaf

→ For Serving

13 - 6 Italian sandwich rolls or hoagie rolls
14 - 1 1/2 cups hot giardiniera, drained
15 - 1 cup roasted sweet bell peppers (optional)
16 - Extra au jus from the pot for dipping

# Directions:

01 - Pat the beef chuck roast dry with paper towels and season evenly with kosher salt and black pepper.
02 - Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat and sear the beef on all sides until browned, approximately 3 to 4 minutes per side.
03 - Add beef broth, water, Worcestershire sauce, dried Italian seasoning, garlic powder, onion powder, crushed red pepper flakes if using, and the bay leaf to the pot with the beef.
04 - Bring the liquid to a simmer, then cover the pot and braise the beef in a 325°F oven for 4 hours, flipping once halfway through, until very tender. Alternatively, cook on low in a slow cooker for 8 hours or high for 4 to 5 hours.
05 - Remove the beef to a cutting board and let it rest for 10 minutes. Skim excess fat from the cooking liquid.
06 - Shred the beef using two forks, discarding any large fat pieces, then return the shredded beef to the pot to absorb the au jus.
07 - Slice the sandwich rolls and toast lightly if desired.
08 - Pile hot shredded beef onto each roll, spoon some au jus over the meat, then top generously with giardiniera and optional roasted sweet peppers.
09 - Offer extra au jus on the side for dipping.

# Expert advice:

01 -
  • The meat becomes so tender it shreds with just a fork, and soaking it in that savory broth keeps every bite juicy and deeply flavorful.
  • You can make the beef ahead and reheat it, which means less stress on serving day and an even better result as flavors settle overnight.
  • One pot, minimal hands-on time, and the kitchen smells incredible for hours—this is the kind of recipe that feels like a gift to yourself.
02 -
  • Don't skip the searing step even though it seems extra—that browned crust is where all the deep, savory flavor comes from, and rushing it results in pale, wan meat.
  • Giardiniera quality matters enormously; a thin, watery jar will make a sad sandwich, but a proper spicy pickle will elevate everything, so buy from a good source.
  • If your au jus tastes thin or underseasoned, you can reduce it on the stovetop for 10 minutes to concentrate the flavors and add more depth.
03 -
  • The au jus is precious—save every drop, and if you want it thicker and more intense, reduce it on the stovetop for 10-15 minutes before serving.
  • Dunk your roll quickly in the au jus just before filling it for the juiciest possible sandwich without making it fall apart.
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