The Italian-Style Beef I Can’t Stop Making

For the past three summers, I’ve been gripped byThe Bear on FX. While the storylines and intensity of the kitchen atmosphere have given me some secondary anxiety (“Feast of the Seven Fishes” episode, I’m looking at you), it’s also been endlessly inspiring. 

If you are unfamiliar, and without giving away too many spoilers, the show is set in Chicago at an old-school Italian beef sandwich shop. While the cuisine featured in the current season of the show skews more fine dining, the classic Italian beef sandwich is a constant. Think super tender roast beef that is dipped in a salty umami-rich au jus, then piled high with briny giardiniera. Also known as perfection in a sandwich. 

Last summer, during the second season of the show, I was pregnant and became incredibly fixated on obtaining one of these sandwiches by almost any means necessary. The only problem? I live in Connecticut. Good pizza? We’ve got that, but I still craved an authentic Italian beef sandwich. 

After some tinkering, I figured out a way to make an incredibly tasty version at home, which starts with this deeply savory Italian braised beef. While it differs from the classic version of the sandwich that inspired it, it’s so tender and easy to make at home—no deli slicer required. 

Plus, it requires only one pot and most of the cooking time is totally hands-off. Lastly, the resulting beef can be used in so many ways; in grain bowls, on top of buttered noodles, in a salad, and of course piled high in a tasty sandwich.

How To Make Italian-Style Beef In the Slow Cooker

The base of the au jus is formed by creating a really nice sear on the chuck roast. The fond (the flavorful crusty bits stuck to the pan) and some of the rendered beef fat are used to brown onions and garlic. 

I usually braise the beef in the oven so I can stick to using just one pot, but you can transfer the beef and braising liquid to a slow cooker instead and cook on high for 4 to 5 hours or on low for 7 to 8 hours. The resulting meat is super tender, and will shred at just the sight of a fork. 

As an optional flavor enhancer, I use some slightly spicy giardiniera in the braising liquid to give the meat and au jus a subtle kick and touch of brightness. This is the perfect hearty braise to make throughout the fall and winter!

More Italian-American Specialties

• Skillet Eggplant Parmesan
• Italian Meatballs
• Chicken Vesuvio
• Chicken Marsala
  
• Baked Ziti

Preheat the oven to 325°F.

Season the beef:

Pat the beef dry with paper towels and place on a clean work surface. 

In a small bowl, combine the Italian seasoning, salt, and pepper. Generously season the beef with the salt mixture, thoroughly coating all sides of the beef.

Sear the beef:

In a large Dutch oven or other heavy-bottomed pot, add the oil and heat over medium-high heat. When the oil is shimmering, add the beef and sear until deeply golden brown on the bottom, about 5 minutes. Flip the beef over and sear on the other side. Repeat with each side of the beef until the entire surface of the meat is nicely seared. Remove the beef from the pot and set aside.

Cook the onions and garlic:

Remove all but about 1 tablespoon of fat from the Dutch oven and discard. Reduce the heat to medium and add the onions and garlic. Add a pinch of salt and pepper and cook until the onions are tender and begin to take on some color, 6 to 8 minutes.

Add the beef broth and scrape up any brown bits that have formed on the bottom of the pan. Bring to a simmer, then add the giardiniera, if using. Add the beef back to the pot and cover.

Braise:

Transfer the pot to the oven and braise for 2 hours. Flip the beef over and re-cover, then braise until the beef is extremely tender and can easily be shredded with a fork, about 2 more hours. If after 2 hours the beef is not falling apart with slight pressure, return it to the oven for an additional 30 minutes.

Shred the beef:

Remove the pot from the oven and place the beef on a cutting board. Let cool for about 10 minutes. 

Meanwhile, use a ladle to degrease the braising liquid. Remove and discard any clear fat from the top, leaving the dark au jus in the pot. When the beef is cool enough to handle, use two forks to shred the meat into bite-sized pieces. As you work, remove and discard any large chunks of fat or gristle. 

Return the shredded beef back to the au jus and stir to combine. Adjust the seasoning to your liking by adding more salt and pepper to taste. 

Leftover beef can be stored in an airtight container for up to 4 days. If desired, transfer to freezer-safe storage containers and freeze for up to 2 months. Defrost beef in the fridge overnight, then gently reheat on the stovetop, adding beef broth as needed until the beef is warmed through.

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