Ingredients
Equipment
Method
- Trim any excess fat from the beef chuck roast. You want to remove large, solid chunks of fat, but leave some marbling for moisture and flavor.2.5-3 pounds boneless beef chuck roast
- Place the prepared beef chuck roast into your slow cooker.2.5-3 pounds boneless beef chuck roast
- Pour the entire jar of Giardiniera, including the liquid, over the beef. Don't drain it; the liquid is packed with flavor and will help tenderize the meat.1 (16-ounce) jar Giardiniera, mild or hot
- Add the beef broth and soy sauce to the slow cooker. Sprinkle the Italian seasoning blend, garlic powder, and black pepper over the beef and Giardiniera mixture.1 cup beef broth, 1/4 cup soy sauce, 1 tablespoon Italian seasoning blend, 1 teaspoon garlic powder, 1/2 teaspoon black pepper
- Cover the slow cooker and cook on the "LOW" setting for 6-8 hours, or until the beef is fork-tender and easily shreds. The longer cooking time on low ensures maximum tenderness and flavor infusion.
- Once the beef is tender, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the beef into bite-sized pieces. This is the perfect stage to discard any large pieces of fat or gristle.
- Return the shredded beef to the slow cooker with the cooking liquid. Stir well to ensure the beef is thoroughly coated and absorbing all the delicious flavors.
- While the beef is finishing up, you can prepare your hoagie rolls. Slice them lengthwise, but not all the way through, so they remain hinged. You can lightly butter them or spread them with mayonnaise if desired.8-10 hoagie rolls or French rolls, Butter or mayonnaise
- For an extra touch, you can lightly toast or warm your hoagie rolls in the oven or under the broiler for a few minutes until they are slightly crispy.8-10 hoagie rolls or French rolls
- Generously pile the shredded Italian beef mixture onto the bottom half of each prepared roll. Spoon extra cooking liquid over the beef to keep it moist.
- If you like a cheesy Italian beef sandwich, place 1-2 slices of provolone cheese on top of the beef. You can either let the residual heat melt it, or place the open-faced sandwiches under the broiler for a minute or two until the cheese is bubbly and melted.4-6 slices provolone cheese
- Close the sandwiches and serve immediately. These are fantastic on their own, or with a side of chips or a simple salad.
Notes
Storing Leftovers: Allow the shredded Italian beef mixture to cool completely before storing. Transfer the cooled beef mixture to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: Stovetop: Gently reheat the desired amount of beef mixture in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a tablespoon or two of beef broth or water if it seems dry. Microwave: Place the beef mixture in a microwave-safe dish and heat on medium power in 30-second intervals, stirring in between, until thoroughly heated. Slow Cooker: You can also reheat a larger batch by placing the cooled leftovers back into the slow cooker on the "WARM" setting for about 30-60 minutes.
Freezing: Portion the cooled shredded beef mixture into freezer-safe bags or containers. Remove as much air as possible from the bags before sealing. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Stovetop: Gently reheat the desired amount of beef mixture in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a tablespoon or two of beef broth or water if it seems dry. Microwave: Place the beef mixture in a microwave-safe dish and heat on medium power in 30-second intervals, stirring in between, until thoroughly heated. Slow Cooker: You can also reheat a larger batch by placing the cooled leftovers back into the slow cooker on the "WARM" setting for about 30-60 minutes.
Freezing: Portion the cooled shredded beef mixture into freezer-safe bags or containers. Remove as much air as possible from the bags before sealing. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.