Slow Cooker Italian Beef Sandwiches with Homemade Hot Giardiniera
Slow Cooker Italian Beef Sandwiches with Homemade Hot Giardiniera, a Chicago favorite, with thinly sliced, slow-cooked, juicy beef, melted cheese, and some homemade spicy giardiniera to really pack in the flavor for the ultimate Italian Beef Sandwich.
Equipment
- 5 quart slow cooker or larger
Ingredients
- 2.5 pounds beef roast A lean cut like a sirloin tip roast or something that won't fall apart like a chuck.
- 2 teaspoons garlic powder
- 1 tablespoon dried oregano
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons sea salt
- pinch dried rosemary
- 4 cups beef stock
- 3 dashes Worcestershire sauce
- 2 bay leaves
- 6 hoagie rolls
- 6 slices provolone cheese
- Chicago-Style Hot Giardiniera
Instructions
- Add roast to slow cooker and sprinkle garlic powder, oregano, black pepper, and salt over meat. Take a pinch of dried rosemary and rub it between your hands over the roast and let it crumble in the slow cooker (this wakes up the flavor of the dried herb). Add beef stock, Worcestershire, and bay leaves, cook on "low" for 8-9 hours.
- Remove meat from slow cooker and set on carving board. Discard bay leaves. Taste the juices in the slow cooker and add salt if necessary.
- Slice meat thinly against the grain and add it back to the juices in slow cooker. Slice hoagie rolls in half and put them under the broiler until toasted. Add meat to the bottom half of toasted roll, add sliced cheese, and broil for another minute or two until the cheese is melted. Spoon Chicago-Style Hot Giardiniera onto your sandwich and enjoy!
Notes
- I’ve made this with an Eye of Round Roast, but my favorite for this recipe is a Sirloin Tip Roast. It slices really well and has the best texture for this sandwich. Look for a lean roast that will hold its shape and slice easily instead of fall apart like a chuck roast would.
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