Crock-pot Italian Beef

3 to 4 lbs beef chuck roast (mine was 3 lbs)

1 cup Chicago-style Giardiniera (I used Delallo brand)

3 tablespoons juice from the Giardiniera jar

1 packet Italian dressing seasoning mix

1½ cups low-sodium beef broth

Or dissolve 1 tbsp Better Than Bouillon in 1½ cups hot water

2 tablespoons Badia minced garlic with chili peppers (from the jar)

½ tablespoon cornstarch

1 stick (½ cup unsalted butter, cut into chunks)

Pat the chuck roast dry and season it with half of the Italian dressing seasoning packet. Let it sit at room temp while you prep the base.
In the bottom of your Crock-Pot, combine the beef broth, remaining Italian seasoning, Badia chili garlic, cornstarch, and the 3 tablespoons of Giardiniera juice. Whisk or stir until well combined.
Place the seasoned chuck roast on top of the broth mixture.
Scatter the butter chunks over the beef. Spoon the Giardiniera vegetables on top.
Low: 8–9 hours
High: 5–6 hours
Cook until the beef is fall-apart tender. Shred it right in the pot and stir to soak up that liquid gold.
Cut your baguette to sandwich size and drizzle the inside with olive oil.
Load it up with shredded beef.
Top with fresh mozzarella and a sprinkle of oregano.
Broil until melty and golden.
Serve with a side of the jus for dunking. Perfection.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥩Beef Dish

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 8h