Ingredients
Scale
- 3-4 lbs beef chuck roast or sirloin tip
- 1 large onion, sliced
- 4-5 garlic cloves, minced
- 2 cups beef broth
- 1 cup Giardiniera (pickled vegetables)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- Fresh hoagie or Italian bread rolls
- Optional: provolone cheese slices
Instructions
- Season the beef generously with salt, pepper, oregano, and thyme. Sear the meat in a hot skillet until browned on all sides, sealing in the juices for a tender, flavorful result.
- Transfer the seared beef to your crock-pot. Add sliced onions, garlic, beef broth, and red pepper flakes. Cover and cook on low for 8-10 hours or until the beef is fall-apart tender.
- Remove the beef from the crock-pot and shred using two forks. Return it to the juices and let simmer for another 30 minutes to absorb flavors.
- Slice the bread rolls lengthwise, toast if desired, and load generously with shredded beef. Top with giardiniera and Italian seasonings. Add provolone cheese if desired. Serve hot.
Notes
- Ensure beef is seared properly for maximum flavor.
- You can prepare the beef a day in advance for deeper flavor.
- Use crusty Italian or hoagie rolls for best results.
- Add extra giardiniera for spice and texture.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Gluten Consideration: Use gluten-free bread if needed
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg