Italian Beef Recipe

This slow cooked Italian beef is used to make a sandwich of epic proportions! Chuck roast is simmered for hours in an aromatic beef gravy, then shredded and layered in hoagie rolls with cheese and peppers. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 317kcal

Author Arman Liew

Ingredients

3 pounds chuck roast
3 cups beef broth
4 cloves garlic minced
3 bay leaves
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper

Instructions

Trim excess fat off the chuck roast and cut it into large chunks, around 2-3 inches in size.
Add some oil to a large pot or Dutch oven and place over medium-high heat. Once hot, add the chuck roast and sear on all sides until a crust forms. Once browned, remove the meat from the pot.
Add the minced garlic to the same pot and saute until fragrant. Return the seared beef and the beef broth. Add the bay leaves, Italian seasoning, smoked paprika, salt, and black pepper, and stir well.
Bring the liquid to a boil. Once boiling, reduce to a simmer, cover, and cook for 3 hours or until the meat is fork tender.
Once the meat is tender, remove it from the pot and shred it with two forks. Return back to the pot and simmer for another 10 minutes.
Once cooked, assemble into hoagie rolls with provolone cheese, sliced pepper rings, and pickles.

Video

Notes

Tips: See my recipe tips above for making the best Italian beef.
Leftovers: Keep the beef and gravy together, covered, in the fridge for up to 3 days or in the freezer for up to 3 months.

Nutrition