Chicago-Style Shredded Italian Beef Sandwiches (Gluten-Free)
Shredded Italian Beef Sandwiches are a great way to feed a crowd. These sandwiches are full of flavor with a hint of spice, everyone will love this easy recipe!
1cupsliced Pepperoncini peppersplus 2 Tablespoons of the brine *see notes
1TablespoonWorcestershire sauce
1 ½cupswater or beef broth
Hoagie Rollsgluten-free if needed
Provolone cheeseoptional
Instructions
Preheat your oven to 325°F. Liberally season both sides of the chuck roast with Italian seasoning, kosher salt, and black pepper.
In a Dutch oven or large oven-safe pot with a lid, heat a tablespoon of oil over medium-high heat.
Once the oil is hot, sear the seasoned roast on both sides until browned, about 3-4 minutes per side.
Remove the beef from the pot and set it aside on a plate.
Add the onion, green bell pepper, and garlic to the same pot and cook until the vegetables are slightly softened, about 3-4 minutes.
Deglaze the pot with a splash of beef broth, scraping up any bits stuck to the bottom.
Then add the seared beef back to the pot, along with the sliced Pepperoncini peppers, 2 tablespoons of the brine, Worcestershire sauce, and remaining beef broth.
Cover the pot with a lid and transfer it to the preheated oven.
Cook the beef in the oven for 3-4 hours or until the meat is fork-tender and falls apart easily.
Remove the pot from the oven and let the beef rest for 10-15 minutes before shredding it with a fork.
Serve the shredded beef on buttered and toasted rolls and top with provolone cheese, if desired.
Notes
*Pepperoncini peppers typically come in a 16 ounce jar. Scoop out about ½ of the peppers from the jar and use about 2 tablespoons of the brine. You can add a little more brine if you like it spicy. Save the other half of the jar for the next time you make this recipe. Slow Cooker: Sear the meat in a pan before adding all ingredients to the slow cooker. Cook on low 6-8 hours or high 4-5 hours.Instant Pot: Use the sauté function to sear the beef and vegetables before adding the remaining ingredients. Cook on high pressure for 45-60 minutes. This method can sometimes be finicky because the beef doesn't always get fork tender. This makes it harder to shred apart, but the results are usually still acceptable.