This Chicago-style Italian Beef leans more comfort food than deli counter. It’s slow-roasted, fall-apart tender, and full of tangy, savory flavor. Cooked low and slow with pepperoncinis, dark beer, and a packet of Italian dressing mix, the beef soaks up every bit of the bold, zesty broth. It’s the kind of no-fuss, all-day roast that practically makes itself, perfect for piling onto crusty rolls and dunking in those rich juices.

A hand holding a sandwich filled with chicago italian beef and pepperoncini, with more sandwiches and a baking dish in the background.

My friend Donna, a Chicago native, has been serving this slow-cooked beef to us for decades. There are lots of variations of Italian beef out there, many originating from Chicago. Donna’s version is slow-roasted for several hours and served on hard hoagie rolls. It’s divine.

Note: I’ve seen debates around the Internet for similar Chicago Italian beef recipes — some claiming that shredded beef isn’t authentic Chicago Italian beef or whatever — but here’s the thing. Donna was born and raised in Chicago, and this is how her family always made their Italian beef. So, as my other friend Jan says, “It’s not wrong. It’s just different.”

Testing notes for Chicago-style Italian beef

  1. Southerners almost cannot make a recipe without changing something. Although this recipe is perfect the way my friend makes it, I added a dark beer for a deeper flavor.
  2. We’ve tested this recipe low and slow in the oven as the original recipe calls for, and also done it in the slow cooker. It’s delicious either way, but our tasters preferred the low and slow roasting time in the oven.
  3. If you want sliced beef, you can reduce the cooking time and pull the roast when the internal temperature is 190 degrees F. Remove it from the oven and let it cool for about an hour, then place it in the refrigerator overnight before slicing very thin.

This recipe is similar to the trendy Mississippi Pot Roast, except this one calls for Italian dressing mix rather than ranch dressing, and the toppings are different. Two completely different flavor profiles.

Person with shoulder-length blond hair and blue glasses smiling indoors in front of a red brick wall.

I hope you make this recipe. I think you’ll love it!

Don’t miss our other slow-roasting recipes: Classic Pot Roast, Braised Pork Shoulder, Oven Pulled Pork, or Oven Roasted Brisket.

Shredded pot roast with yellow pepperoncini peppers in a white baking dish.

Ingredient notes

The beauty of this recipe is how darn easy it is. Most of these ingredients you could keep in your pantry, and a piece of beef in the freezer, and you’re ready to go anytime. There’s no chopping involved!

Beef: We prefer an eye of round roast for this recipe, but you could also use a less expensive cut like a chuck roast.

Beef consomme: Consomme is more concentrated and flavorful than beef broth.

Italian dressing mix: This recipe does not use a ranch dressing mix.

Toppings: Traditional Chicago Italian beef is topped with mild or spicy giardiniera.

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How to make Italian beef

A white baking dish with raw seasoned beef roast, yellow pepperoncini peppers, and brown liquid marinade.
  1. Place beef in the roasting pan and season.
A rectangular baking dish covered with aluminum foil sits on a marble countertop, surrounded by various jars, a can, and a striped kitchen towel.
  1. Cover tightly and cook for several hours.
A cooked chicago italian beef roast sits in broth with pepperoncini peppers in a white baking dish, next to two baguettes and a bowl of more peppers.
  1. Uncover.
Shredded beef with pepperoncini peppers in a rectangular white baking dish, with a loaf of bread and striped towel nearby.
  1. Shred the beef and leave it in the juices.
A plate of sandwiches filled with chicago italian beef and green peppers on hoagie rolls.
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5 from 1 vote

Chicago Italian Beef Recipe

Slow-cooked Chicago Style Italian Beef—shredded, juicy, and packed with bold, zesty flavor.
Prep: 10 minutes
Cook: 10 hours
Total: 10 hours 10 minutes
Servings: 12 servings
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Equipment

Ingredients 

  • 1 beef roast (eye of round preferred)
  • 16 ounces pepperoncinis
  • 12 ounces dark beer
  • .7 ounce packet Good Seasonings Italian dressing mix
  • 10.5 ounces beef consomme
  • mild or spicy giardiniera for topping
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Instructions 

  • Place 1 beef roast (eye of round preferred), 16 ounces pepperoncinis, 12 ounces dark beer, .7 ounce packet Good Seasonings Italian dressing mix, and 10.5 ounces beef consomme in roasting pan. You may not need all of the beer or the beef consomme.
  • Cover tightly with foil. Cook overnight (or 8-10 hours) at 250.
  • Shred the beef and let rest in the juices until ready to serve.
  • Serve on a hard roll with juices soaked into the bun and top with giardiniera.

Notes

  • If you want sliced beef, you can reduce the cooking time and pull the roast when the internal temperature is 190 degrees F. Remove it from the oven and let it cool for about an hour, then place it in the refrigerator overnight before slicing very thin.
  • You may not need all of the dark beer and beef consomme. We usually start with half of each, and if the roast starts looking dry after a few hours, we will add the rest. 

Nutrition

Serving: 1servings, Calories: 133kcal, Carbohydrates: 4g, Protein: 18g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 47mg, Sodium: 314mg, Potassium: 374mg, Fiber: 1g, Sugar: 1g, Vitamin A: 129IU, Vitamin C: 31mg, Calcium: 22mg, Iron: 2mg
Course: Beef
Cuisine: Italian-American
Calories: 133
Keyword: chicago italian beef, italian beef, slow cooker italian beef
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Questions and tips

Storage

The Chicago Italian beef should be stored in an airtight container in the refrigerator.

Can I make this beef in advance?

Chicago-style Italian beef is a great make-ahead recipe. You can roast it 2-3 days in advance and reheat. We love to take this on vacation so everyone can grab a sandwich whenever they want.

How is this different from Mississippi Pot Roast?

We use a round roast rather than a chuck roast and the seasonings and toppings are different.

Can I slice the Italian beef instead of shredding?

If you want sliced beef, you can reduce the cooking time and pull the roast when the internal temperature is 190 degrees F. Remove it from the oven and let it cool for about an hour, then place it in the refrigerator overnight before slicing very thin.

A woman with shoulder-length blonde hair, wearing a white T-shirt and dark jeans, stands in a kitchen with a brick backsplash and stainless steel appliances. She is smiling and resting her hands on the counter.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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Recipe Rating




5 from 1 vote (1 rating without comment)