Chicago Style Italian Beef Sandwiches with Pepperoncini
Seared chuck roast cooks low and slow with garlic, oregano, and pepperoncini juice, then is shredded and piled on hoagie rolls with jus for dipping.
Ingredients
Main Ingredients
- 4 lb beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil divided
- 1 large yellow onion sliced
- 6 cloves garlic smashed
- 1 tbsp dried oregano
- 2 tsp dried basil
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
- 4 cup low-sodium beef broth
- 1 cup pepperoncini juice from the jar
- 1 jar (16 oz) pepperoncini peppers some reserved for topping
- 6 hoagie rolls
Instructions
Cooking
- Pat the roast dry and season it with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and sear the beef until deeply browned on all sides. Move it to the slow cooker.
- Add the remaining oil to the pan and cook the sliced onion and smashed garlic until softened and lightly colored, scraping up the browned bits.
- Stir in the oregano, basil, Italian seasoning, and red pepper flakes for about a minute until fragrant, then pour in the beef broth and pepperoncini juice.
- Pour the onion and broth mixture over the beef and tuck in half of the pepperoncini peppers. Cover and cook on low for 8 hours until the beef shreds easily.
- Lift out the beef, trim large pieces of fat, and shred with two forks. Return it to the slow cooker and stir it into the juices to soak for a few minutes.
- Split the rolls, dip the cut sides lightly in the jus, fill with beef, top with pepperoncini, and serve hot with jus for dipping.
Notes
Pepperoncini juice is salty, so the added salt is reduced. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, reheating to 165 degrees F. Nutrition values are an estimate.