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chicago Italian beef
Print Recipe
5 from 1 vote

Slow Cooker Chicago Italian Beef

Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Dinner
Keyword: beef, crockpot recipes, shredded beef, slow cooker recipes

Equipment

  • 5-7 quart crockpot or slow cooker
  • blender or immersion blender
  • large deep frying pan, or cast iron skillet

Ingredients

Dry Rub

  • 1 teaspoon coarse sea salt, or flakey sea salt
  • ½ teaspoon fresh ground pepper 
  • ½ tablespoon dried oregano 
  • ½ tablespoon dried basil 
  • ½ tablespoon garlic powder 
  • ½ tablespoon onion powder 
  • ¼ teaspoon dried rosemary 

Italian Beef

  • 3-5 lbs beef chuck roast
  • 1 tablespoon neutral oil, such as canola 
  • 2 small sprigs fresh thyme 
  • 1 cup chicken stock 
  • 1 cup red wine (blend or Cabernet Sauvignon preferred) (nothing too bitter)
  • 1 tablespoon Worcestershire sauce
  • 2 medium yellow onions, thinly sliced 
  • 6 peeled garlic cloves
  • 4 whole jarred pepperoncini peppers
  • ⅓ cup pepperoncini pepper brine (from jar)
  • 1 tablespoon tomato paste 

Instructions

  • Add sliced onion, whole garlic, whole pepperoncini peppers and brine, Worcestershire sauce, tomato paste, chicken stock, red wine and fresh thyme sprigs to the bottom of a slow cooker (5-7 quart preferred).
    2. Add the dry rub ingredients to a small bowl and toss well with a fork to combine.
    3. Pat the chuck roast dry with paper towels, and and rub seasonings all over meat on all sides.
    4. Add the oil to a large, deep frying pan or cast iron skillet, and heat over high heat for 3-4 minutes to get it nice and hot.
    5. Add the seasoned chuck roast to the hot pan, and sear meat on all sides for 5-6 minutes a side until well browned.
    6. Transfer the seared meat to the slow cooker/crockpot with the other ingredients.
    7. Cover, and cook on low for 6-8 hours, until meat is easily shredded with a fork.
    8. Remove the meat from the slow cooker to a cutting board or dish and shred, discarding any really fatty pieces.
    9. Skim the fat from the top of the slow cooker liquid, and discard.
    10. Using a standard blender or immersion blender, blend the crockpot liquid and ingredients until a smooth sauce is achieved. Add to slow cooker (if using immersion blender, you can blend right in the slow cooker!) and add the shredded beef back in.
    11. Toss to coat.
    12. Serve warm on long rolls with provolone cheese, or layer on top of focaccia slices, top with cheese and broil 3-5 minutes until cheese is browned and bubbly.