Chicago Italian Beef Recipe
Slow-cooked Chicago Style Italian Beef—shredded, juicy, and packed with bold, zesty flavor.
Servings: 12 servings
Calories: 133kcal
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.
