This italian beef recipe is a chuck roast simmered with Italian herbs and pepperoncini, sliced for rolls. It is not a pot roast or a French dip.
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Italian Beef
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
Description
Italian Beef. From Your Daily Hit.
Ingredients
Scale
- 3 pounds (1.4kg) chuck roast
- 1 tablespoon Italian seasoning
- 4 cloves garlic
- 1 onion, sliced
- 1 cup pepperoncini with a splash of their juice
- 4 cups (960ml) beef broth
- 1 teaspoon salt
- 8 rolls
Instructions
- Season the roast and brown it in a heavy pot.
- Add garlic, onion, pepperoncini, seasoning, salt, and broth. Cover and simmer 3 hours, until the beef shreds.
- Slice or chop the beef and serve on rolls with the jus.
Notes
The pepperoncini juice is the tang. Broth alone tastes like pot roast.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Cut
Against the grain if you slice. Shredded is the sandwich style.
Jus
Spoon it on. A dry roll misses the point.
Pepperoncini
Mild. Add more juice if you want it louder.
Pot
A tight lid. A hard boil dries the meat.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Slow cooker
Low for 8 hours after the browning step.
Cheese
Provolone on the roll, if you want it.
Storage
Fridge, 4 days, in the jus.
Rolls
Soft, not crusty, so they take the jus.
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