Italian Beef


by: FransFavs

A Chicago area specialty, an Italian beef sandwich is a very thinly sliced (sometimes shredded), roasted beef which is soaked in a very flavorful, highly seasoned juice and stacked dripping with loads of the juice on an Italian roll and then layered with sautéed green bell peppers and Italian giardiniera. It is messy, drippy, and utterly delicious. I’ve heard it said when it comes to this sandwich that “the wetter, the better!”


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serves: 10-20

1 bottle(16 oz) of giardiniera

1 packet(1 oz) of McCormick's au jus gravy mix (dry seasoning)

3 lbs to 6 boneless beef chuck roast

8-12 cups of water

Nutrition Facts
Italian Beef

Servings Per Recipe: 10

Amount per Serving

Calories: 249

  • Total Fat: 11.5 g
  •     Saturated Fat: 4.7 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 113 mg
  • Sodium: 127.6 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 36.3 g

how is this calculated?

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1.  Plug in your Crockpot! Open the jar of giardiniera and pour in the Crockpot. Add the packet of au jus gravy mix and stir with the giardiniera to combine. Place meat over the giardiniera mixture. Add enough water to just cover the beef. Cook the beef on high for the first hour (for food safety) and continue cooking on the setting that works best for your schedule.

2.  Once the beef is fork tender and easy to shred, remove the beef and, using two forks, shred it completely on a cutting board. Remove any excess fat as you do so. Return the shredded beef to the liquid in the Crockpot. When ready to serve, pile the beef high on firm, crusty rolls. Add as much of the seasoned juice from the Crockpot as you like. Personally, I like my sandwich moist but not saturated. Serve with sautéed green bell peppers and or onions if desired.

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