Ingredients with Measurements:
- 3 lbs beef chuck roast
- 1 cup beef broth
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup tomato paste
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 onion, sliced
- 2 green bell peppers, sliced
- 8-10 hoagie rolls
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a bowl, whisk together beef broth, red wine, balsamic vinegar, soy sauce, tomato paste, garlic, oregano, basil, salt, black pepper, and red pepper flakes.
2. Place the chuck roast in the slow cooker and pour the mixture over it.
3. Add the sliced onion and green bell peppers on top of the roast.
4. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and falls apart easily.
5. Remove the beef from the slow cooker and shred it with two forks.
6. Return the shredded beef to the slow cooker and stir to combine with the onion and green bell peppers.
7. Serve the Italian beef on hoagie rolls.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 hours on low or 4-6 hours on high
Temperature:
- Low or high setting on slow cooker
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 450
- Fat: 16g
- Carbohydrates: 38g
- Protein: 36g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or red wine vinegar.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
- Green bell peppers can be substituted with red or yellow bell peppers.
Variations:
- Add sliced mushrooms to the slow cooker for an extra depth of flavor.
- Use different cuts of beef, such as brisket or sirloin, for a different texture.
- Add sliced jalapenos or hot sauce for a spicier version.
Tips and tricks:
- For a deeper flavor, sear the beef on all sides before placing it in the slow cooker.
- If the beef is too fatty, trim some of the excess fat before cooking.
- To make the Italian beef ahead of time, cook it in the slow cooker and refrigerate it for up to 3 days. Reheat it in the slow cooker on low for 2-3 hours before serving.
Storage instructions:
- Store leftover Italian beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Italian beef in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the Italian beef on a platter with the hoagie rolls on the side.
- Garnish with fresh parsley or basil.
Garnishes:
- Fresh parsley or basil
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the beef is tough, it may need to cook for longer in the slow cooker.
- If the Italian beef is too salty, reduce the amount of soy sauce or salt in the recipe.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
Food history:
- Italian beef is a Chicago specialty that originated in the 1930s. It is typically made with thinly sliced roast beef, but this slow cooker version uses shredded beef.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve the Italian beef on hoagie rolls with a side of roasted vegetables or a green salad.
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Region: Italian