Bottom round italian beef is a Chicago style sandwich filling made by simmering a lean roast with garlic, herbs, and pepperoncini until it falls apart. Piled on a crusty roll and topped with giardiniera, it makes a juicy, spicy, and filling sandwich. One pot feeds eight, and the leftovers are even better the next day.
You will brown the roast, add the seasonings and broth, and let it cook slowly for several hours. The long, gentle heat does the work.
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Why This Bottom Round Italian Beef Recipe Works
Bottom round is a lean, budget friendly cut. Slow cooking breaks down its tough fibers until the meat is tender enough to pull apart with a fork.
Pepperoncini and their brine add tang and mild heat to the broth, while garlic, oregano, and basil give it a savory Italian flavor.
Returning the sliced beef to the cooking liquid keeps it moist and lets it soak up the seasoning, so every bite tastes rich.
Ingredients for Bottom Round Italian Beef
- Beef and broth: three pounds of bottom round roast, one cup of beef broth, one cup of pepperoncini, four cloves of garlic, and one tablespoon of olive oil for browning.
- Seasonings and serving: oregano, basil, Italian seasoning, black pepper, salt, eight crusty Italian rolls, and one cup of giardiniera.
Bottom round roast. Top sirloin or chuck roast can stand in, though the texture will change slightly.
Beef broth. A good quality broth gives the cooking liquid body and depth.
Pepperoncini. These pickled peppers add a gentle zing. Add a splash of their juice to the pot.
Dried herbs. Oregano, basil, and Italian seasoning create the familiar flavor of this sandwich.
Giardiniera. Hot or mild pickled vegetables add crunch and tang to every bite.
How to Make Bottom Round Italian Beef
1. Brown the roast. Heat the oil in a Dutch oven and brown the roast on every side to build flavor.
2. Add the seasonings. Add the garlic, oregano, basil, pepper, salt, and Italian seasoning to the pot.
3. Pour in the liquid. Add the broth and pepperoncini, including a few spoonfuls of the juice.
4. Cook slowly. Cover and cook on the lowest heat for three to four hours until the beef shreds easily.
5. Slice the beef. Move the roast to a board, slice it thinly or shred it, and return it to the broth.
6. Fill the rolls. Pile the beef into crusty rolls and top with giardiniera or roasted sweet peppers.
7. Serve it your way. Serve dry, wet with a ladle of broth, or fully dipped.
How to Serve Bottom Round Italian Beef
Serve the sandwiches with crispy homemade fries and creamy buttermilk coleslaw. A few refrigerator garlic pickles and a cold macaroni salad with sour cream round out the plate. Keep napkins close, because a wet sandwich is messy.
How to Store and Reheat Bottom Round Italian Beef
Cool the beef quickly and refrigerate it in its broth within two hours. It keeps for up to four days and tastes even better the next day. Freeze the beef and broth for up to three months. Reheat gently in a covered pot until it reaches 165 F. Store the rolls separately.
Tips and Variations for Bottom Round Italian Beef
Flag the allergens. The rolls contain wheat, and some rolls include milk or sesame, so check labels.
Use a slow cooker. Brown the roast, then cook it on low for seven to eight hours. Thaw the roast first, since frozen meat should not go in a slow cooker.
Slice thinly. Cool the roast for a few minutes before slicing so the pieces stay intact.
Adjust the heat. Choose hot giardiniera for spice or mild giardiniera for a gentler sandwich.
Toast the rolls. A quick toast keeps the bread from falling apart under a wet filling.
Skim the fat. Remove excess fat from the broth before serving or dipping.
Add cheese. Melt provolone over the beef under the broiler for a richer sandwich.
Check trusted guidance. Read the Clemson slow cooker food safety fact sheet before cooking.
Frequently Asked Questions About Bottom Round Italian Beef
What cut works for bottom round italian beef?
Bottom round is the main choice, and top sirloin or chuck roast also work if you adjust the cooking time.
How long does bottom round italian beef take?
Plan on three to four hours at a low simmer, or seven to eight hours in a slow cooker on low.
Can I make bottom round italian beef ahead?
Yes. Cook it a day early and refrigerate it in the broth. Reheat gently before serving.
What does wet or dipped mean?
Wet means a ladle of broth over the filled sandwich. Dipped means the whole sandwich is soaked in broth.
Can I freeze the leftovers?
Yes. Freeze the sliced beef in its broth for up to three months and reheat on the stove.
Bottom Round Italian Beef Sandwiches
Equipment
- Dutch oven
- Slow cooker, optional
- Sharp knife
Ingredients
Main Ingredients
- 3 lb bottom round roast or top sirloin or chuck roast
- 1 tbsp olive oil for browning
- 1 cup beef broth
- 1 cup pepperoncini with some of the juice
- 4 cloves garlic crushed
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 tsp black pepper
- 2 tsp salt
- 1 tsp Italian seasoning
- 8 crusty Italian rolls
- 1 cup giardiniera hot or mild
- 1 cup sweet peppers roasted or sliced, optional
Instructions
Cooking
- Sear the roast. Heat the oil in a Dutch oven over medium high heat and brown the roast on all sides, about 8 minutes.
- Season and add liquid. Add the garlic, oregano, basil, pepper, salt, and Italian seasoning, then pour in the broth and pepperoncini with some of their juice.
- Simmer. Cover and cook on the lowest heat for 3 to 4 hours until the beef shreds easily, or cook in a slow cooker on low for 7 to 8 hours.
- Slice or shred. Move the roast to a board, slice it thinly or shred it, and return it to the broth.
- Fill the rolls. Pile the beef into the rolls and top with giardiniera or sweet peppers. Serve dry, wet with a ladle of broth, or dipped.
