Ingredients:

  • 3 lbs (1.36 kg) Beef Chuck Roast, trimmed of excess fat
  • 2 tbsp (30 ml) Olive Oil
  • 1 large Yellow Onion, chopped (approx. 1 cup)
  • 2 cloves Garlic, minced
  • 1 Green Bell Pepper, chopped (approx. 1 cup)
  • 1 Red Bell Pepper, chopped (approx. 1 cup)
  • 1 (14.5 oz / 411 g) can Diced Tomatoes, undrained
  • 4 cups (946 ml) Beef Broth (low sodium preferred)
  • 2 tbsp Italian Seasoning
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Red Pepper Flakes (optional, for heat)
  • 1 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste
  • 1 tbsp Worcestershire Sauce
  • 1 bay leaf
  • 2 tbsp cornstarch (optional, for thickening gravy)
  • 2 tbsp cold water (optional, for thickening gravy)
  • 6-8 Crusty Italian Rolls
  • Giardiniera (either store-bought or homemade)
  • Optional: Provolone Cheese slices

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef chuck roast on all sides until browned.
  2. Remove the beef from the skillet and set aside. Add the onion and bell peppers to the skillet and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  3. Return the beef to the skillet (or transfer everything to a slow cooker or pressure cooker). Add the diced tomatoes, beef broth, Italian seasoning, oregano, basil, garlic powder, onion powder, red pepper flakes (if using), salt, pepper, Worcestershire sauce, and bay leaf.
  4. Slow Cook: Cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is very tender and easily shredded. Dutch Oven: Cover and bake at 325°F (160°C) for 3-4 hours, or until the beef is very tender. Pressure Cooker: Cook on high pressure for 60-75 minutes, followed by a natural pressure release for 15 minutes.
  5. Remove the beef from the pot and shred it using two forks or an electric mixer.
  6. In a small bowl, whisk together the cornstarch and cold water. Gradually whisk this slurry into the cooking liquid in the pot. Bring to a simmer over medium heat and cook until thickened, about 2-3 minutes.
  7. Slice the Italian rolls horizontally. Dip each roll in the gravy. Pile shredded beef onto the rolls. Top with giardiniera and optional provolone cheese.
  8. Serve the italian beef recipe sandwiches warm, with plenty of napkins!