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Italian Beef Sandwiches with Giardiniera

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Italian Beef:
  • 3 lbs beef chuck roast or rump roast
  • 1 tbsp olive oil
  • 4 cups beef broth
  • 1 packet Italian dressing mix (or homemade — see below)
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes (optional for spice)
  • Salt and black pepper, to taste
  • For Serving:
  • 6 Italian sandwich rolls (French rolls or hoagie rolls)
  • 1 ½ cups sliced provolone or mozzarella cheese (optional)
  • 1 cup Chicago-style giardiniera (store-bought or homemade)
  • Extra beef au jus (for dipping)
  • Optional Homemade Italian Seasoning Mix:
  • 1 tbsp dried parsley
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp crushed red pepper flakes
  • ½ tsp salt

Instructions
 

  • Step 1: Sear the Beef : Heat olive oil in a large skillet over medium-high heat. Season beef roast with salt and pepper, then sear each side until browned (about 2–3 minutes per side). Transfer the beef to your slow cooker.
  • Step 2: Prepare the Cooking Broth : In a bowl, combine beef broth, Worcestershire sauce, Italian dressing mix, garlic powder, onion powder, oregano, and red pepper flakes. Pour the mixture over the beef in the slow cooker.
  • Step 3: Cook the Beef : Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is tender and easy to shred. Once done, remove the beef from the cooker and shred with two forks. Return shredded beef to the broth and let it soak for at least 20–30 minutes for maximum flavor.
  • Step 4: Toast and Assemble Sandwiches : Split rolls in half and lightly toast them. Pile shredded beef generously onto each roll. Top with provolone or mozzarella cheese (optional) and melt under a broiler if desired. Finish with a spoonful (or more!) of spicy giardiniera on top. Serve with a side of the cooking broth (“au jus”) for dipping.