The Scoop
Windy City Italian Beef is hearty, flavorful, and perfect for a comfort meal.
The scent of slow-cooked beef takes me back to an unforgettable laid-off comfort dish. Losing my job was like a cold gust of wind, but it sparked a creative journey. The Windy City Italian Beef became my anchor, experimenting in my tiny apartment kitchen while job hunting. I always had beef chuck roast stocked, perfect for unleashing rich, hearty flavors after a long, slow simmer. My secret was searing the meat just long enough to lock in the juices before letting it transform in the slow cooker.
At the time, my pantry overflowed with bold flavors to boost any dish. Italian seasoning and red pepper flakes became my assurance of a kick that cut through the beef’s richness. The combination of garlic and onions filled the kitchen with a comforting aroma, a metaphorical hug on those tough days. I also learned to let the beef rest a few minutes before shredding, allowing it to soak up the juices with perfect tenderness before nestling into split hoagie rolls. With pepperoncini scattered on top, each bite promised a warm embrace, a nod to Chicago’s love for flavorful eats. Just as the city endures, this recipe became a reliable staple, one I now share with you.
Ingredients
- 1 tablespoon olive oil
- 1 (5-pound) beef chuck roast, boneless
- 3 cups beef broth
- 1 medium onion, chopped
- 1 (0.7-ounce) package Italian salad dressing mix
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 16 hoagie buns, split
- pepperoncini, to taste, sliced, for serving
- pickled red pepper rings, to taste, for serving
Directions
- Heat the oil in a large skillet over medium-high heat.
- Add the roast to the skillet and brown on all sides, about 3 minutes per side.
- Transfer the browned roast to a 5-quart slow cooker.
- In a large bowl, combine the broth, the onion, the dressing mix, the garlic, the Italian seasoning, and the pepper flakes.
- Pour the broth mixture over the roast in the slow cooker.
- Place the lid on the slow cooker and cook on low heat until tender, about 8-10 hours.
- Transfer the roast to a resting plate to cool slightly.
- Skim the fat from the cooking juices.
- Shred the roast with two forks.
- Transfer the shredded beef to the slow cooker and cook on high heat until heated through, about 5-10 minutes.
- Use a slotted spoon to place 1/2 cup of the shredded beef onto each of the hoagie rolls.
- Serve the beef rolls with the pepperoncini and the pepper rings.
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