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.
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
- 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.
- 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.
- 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.
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.
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
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.
Pin this now to save it for laterHow to make Italian beef
- Place beef in the roasting pan and season.
- Cover tightly and cook for several hours.
- Uncover.
- Shred the beef and leave it in the juices.
Chicago Italian Beef Recipe
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
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
Questions and tips
Storage
The Chicago Italian beef should be stored in an airtight container in the refrigerator.
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.
We use a round roast rather than a chuck roast and the seasonings and toppings are different.
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.
