Chicago Style Italian Beef Sandwiches Crock Pot Version Recipes

CROCK POT ITALIAN BEEF SANDWICHES

Steps:

• Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into crock pot and cook on low for 1 more hour.
• Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH

Steps:

• Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
• Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
• Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
• Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

CHICAGO STYLE ITALIAN BEEF SANDWICHES (CROCK POT VERSION)

Steps:

• In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
• Remove the meat from the au jus and shred it with a fork until it is finely shred.
• Return the meat to the crock pot full of au jus to get warm for 20 minutes.
• After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
• For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.

INSTANT POT CHICAGO ITALIAN BEEF SANDWICH

Steps:

• Turn your Instant Pot to the saute setting (more). As it is heating up combine the kosher salt, pepper, garlic powder and Italian seasoning to a little bowl and mix. Rub the seasoning mixture evenly all over the roast.
• When the display says HOT add in the oil and swirl it around. Place the roast in Instant Pot and brown for 3 minutes. Turn the roast over and brown for 3 minutes. Brown 2 more sides for 2 minutes each. Remove the roast from the Instant Pot and place it on a plate.
• Deglaze the pot with the beef broth. Then add in the bay leaf and ¼ cup juice from the Giardiniera.
• Place a trivet into the Instant Pot. Set the roast on top of the trivet. Cover the Instant Pot and lock the lid into place. Press the manual/pressure cook button and adjust the time depending on the thickness of your roast. For a 2.5 inch thick roast 3 minutes + 25 minutes natural pressure release. For 3.5 inch thick roast 3 minutes + 30 minutes natural pressure release. See note below.
• Remove the lid and measure the temperature of the roast's thickest part. The roast should be around 120°F. If the temperature is too low, place the roast back into the pot on top of the trivet and close the lid. Use the "Keep Warm" setting to continue to slow roast the beef. The temperature should rise 7°F - 10°F per 5 minutes.
• Place the roast on a cutting board and loosely tent it with foil. Let the roast rest for about 8 minutes. Use a large serrated knife (or if you have a meat slicer) to cut the roast into the thinnest slices possible. Then place the thin slices into the juices in the Instant Pot. If the meat seems too pink, don't worry! The hot juices in the Instant Pot will brown up the beef. If you prefer to keep the meat medium rare (pink) then don't add the meat into the juices until right before serving.
• Slice open your buns and pile the beef and some of the juices onto the bread (this is a messy sandwich! Some people like to dip their bread in the juices before piling on the meat) and then top the meat with some of the Giardiniera. Eat and enjoy!

CROCK POT ITALIAN BEEF SANDWICHES

Steps:

• Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side.
• Place onion in the bottom of a 6 qt slow cooker.
• Place the browned roast on top of onions. Sprinkle with Italian dressing and seasoning.
• Add broth and pepperoncini peppers with ½ cup of the juices.
• Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
• Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
• Serve over rolls and top with pickled vegetables or peppers.