Whether you’re missing Sweet Home Chicago, enjoying the Windy City for yourself, or just dreaming up some tender beef, this Windy City Italian Beef will really have you amazed! The beef isn’t just tender, it’s shredded and extra juicy, perfect for piling atop some classic hoagie rolls! The meat is flavored with classic herbaceous Italian dressing flavors and fragrant garlic, making each bite compelling and wonderful! Windy City Italian Beef will blow you away!
Ingredients
- 1 tablespoon olive oil
- 1 (5-pound) beef chuck roast, boneless
- 3 cups beef broth
- 1 medium onion, chopped
- 1 (0.7-ounce) package Italian salad dressing mix
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 16 hoagie buns, split
- pepperoncini, to taste, sliced, for serving
- pickled red pepper rings, to taste, for serving
Directions
Step 1 –Heat the oil in a large skillet over medium-high heat.
Step 2 –Add the roast to the skillet and brown on all sides, about 3 minutes per side.
Step 3 –Transfer the browned roast to a 5-quart slow cooker.
Step 4 –In a large bowl, combine the broth, the onion, the dressing mix, the garlic, the Italian seasoning, and the pepper flakes.
Step 5 –Pour the broth mixture over the roast in the slow cooker.
Step 6 –Place the lid on the slow cooker and cook on low heat until tender, about 8-10 hours.
Step 7 –Transfer the roast to a resting plate to cool slightly.
Step 8 –Skim the fat from the cooking juices.
Step 9 –Shred the roast with two forks.
Step 10 –Transfer the shredded beef to the slow cooker and cook on high heat until heated through, about 5-10 minutes.
Step 11 –Use a slotted spoon to place 1/2 cup of the shredded beef onto each of the hoagie rolls.
Step 12 –Serve the beef rolls with the pepperoncini and the pepper rings.
