Ingredients:

  • 3-4 lb boneless chuck roast, trimmed
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 4 cups beef broth
  • 1 cup water
  • 1/4 cup red wine vinegar
  • 2 tbsp Italian seasoning
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 6-8 crusty Italian rolls or hoagie buns
  • Giardiniera or sweet peppers, for topping
  • Provolone cheese slices (optional)
  • Au jus (reserved cooking liquid)

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned.
  2. Remove the beef and set aside. Add onion, garlic, and bell peppers to the skillet and sauté until softened, about 5-7 minutes.
  3. Transfer the vegetables to a slow cooker (or remain in the Dutch oven if baking). Add the diced tomatoes, beef broth, water, red wine vinegar, Italian seasoning, oregano, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Stir to combine.
  4. Place the seared chuck roast on top of the vegetables. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork. Alternatively, if baking in the oven, cover the Dutch oven and bake at 325°F (160°C) for 3-4 hours, or until tender. The secret to a great italian beef recipe is patience.
  5. Remove the beef from the slow cooker (or Dutch oven) and shred it with two forks. Return the shredded beef to the cooking liquid. Use a slotted spoon to remove a few slices of beef to a cutting board and using a sharp knife, thinly slice them.
  6. Slice the Italian rolls or hoagie buns lengthwise. Dip each half of the bun into the au jus (the cooking liquid) to moisten. Pile the thinly sliced Italian beef onto the buns.
  7. Top with giardiniera or sweet peppers, and provolone cheese slices (if using). Serve immediately with extra au jus for dipping.