Chicago Style Italian Beef with Au Jus (Slow Cooker and Instant Pot)

This easy Italian beef comes together with just a few simple ingredients and makes the most flavorful au jus for dipping. Directions for both the Instant Pot and slow cooker are included.

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I love this recipe because it does most of the work on its own. You add everything to the pot, and a few hours later the beef is tender, the kitchen smells incredible, and there is a pot full of really good au jus waiting for you.

It is one of those dinners that feels a little more special than a typical weeknight meal, but it is honestly one of the easiest things to make. Everything goes into the Instant Pot or slow cooker with almost no prep.

The shredded beef piled onto a crusty roll with giardiniera and a bowl of au jus on the side is one of my favorite dinners. It also reheats beautifully, so it is worth making a full batch even if you are only feeding a few people.

Why You’ll Love This Recipe

• This recipe comes together with just a handful of ingredients and very little hands-on time.
• The au jus that forms as the beef cooks is full of flavor and perfect for dipping.
• Both Instant Pot and slow cooker directions are included so you can use whichever works best for your day.
• The shredded beef reheats really well, so leftovers are just as good the next day.
• It works well for a casual weeknight dinner or when you are feeding a group.

What Makes This Recipe Work

• Chuck roast has enough fat marbled through it to stay tender during a long cook, which is what you want for shredded beef.
• The Italian dressing packets season the beef and the broth all at once, which keeps the ingredient list short without sacrificing flavor.
• The giardiniera brine added to the pot gives the au jus a subtle tang that makes it taste more complex than you would expect from such a simple recipe.
• Cooking on low and slow, whether in the slow cooker or with a natural release in the Instant Pot, gives the beef time to become truly tender and easy to shred.
• Saving the cooking broth as your au jus means every drop of flavor from the beef stays in the pot and goes straight to the table.

What is Chicago Style Italian Beef?

Chicago style Italian beef dates back to the 1930s and is a true Chicago staple. Traditionally it is thinly sliced roast beef simmered in a seasoned au jus and served on Italian-style rolls, topped with giardiniera or sweet peppers and often a slice of provolone.

This shredded version is a little easier to make at home and just as satisfying. When you order it in Chicago, you can get it dry, wet (with au jus spooned over the sandwich), or dipped, meaning the whole sandwich gets dunked in the au jus.

Serving it with au jus on the side for dipping is the most popular way to enjoy it at home.

What is the Difference Between Italian Beef and a French Dip?

Italian beef is seasoned with Italian herbs and spices and typically served with giardiniera or peppers. A French dip is usually thinly sliced roast beef cooked in a plain beef broth, served with a simple au jus on the side. Both are great, but the Italian beef has a lot more going on in terms of flavor.

What You’ll Need to Make Easy Instant Pot Italian Beef

• 3 pounds chuck roast, cut into chunks
• 3 cups beef broth
• 2 packets dry Italian dressing mix
• 1 jar giardiniera (plus ¼ cup of the brine)

For serving:

• Crusty Italian or hoagie rolls
• Provolone cheese, sliced
• Extra giardiniera

How to Make Chicago Style Italian Beef in the Instant Pot

Prepare the Broth

Combine the beef broth and Italian dressing packets in a medium saucepan over high heat. Bring to a boil, then reduce to low and simmer for 2 to 3 minutes.

Add Everything to the Instant Pot

Place the beef chunks in the Instant Pot and pour the giardiniera brine over the top. Pour the seasoned broth over everything.

Cook Under Pressure

Set the Instant Pot to high pressure and cook for 60 minutes. When the cook time is done, allow a natural release for 15 minutes, then carefully release any remaining pressure manually.

Shred and Serve

Remove the beef and shred it with two forks. Return it to the pot with the cooking juices. Serve on crusty rolls with giardiniera and provolone, with the au jus in a small bowl on the side for dipping.

How to Make Chicago Style Italian Beef in the Slow Cooker

Prepare the Broth

Combine the beef broth and Italian dressing packets in a medium saucepan over high heat. Bring to a boil, then reduce to low and simmer for 2 to 3 minutes.

Add Everything to the Slow Cooker

Place the beef chunks in the slow cooker and pour the giardiniera brine over the top. Pour the seasoned broth over everything.

Cook Low and Slow

Cook on low for 10 to 12 hours or on high for 4 to 5 hours, until the beef is very tender and pulls apart easily with a fork.

Shred and Serve

Shred the beef and return it to the slow cooker with the cooking juices. Serve on crusty rolls with giardiniera and provolone, with the au jus on the side for dipping.

Ingredient Highlights

• Chuck roast is the right cut here because the fat content keeps it moist and tender over a long cook. A leaner cut would dry out before it becomes shreddable.
• The Italian dressing packets are doing a lot of the flavor work. They bring Italian herbs, garlic, and a little acidity all at once without needing a long list of individual spices.
• Giardiniera brine is the ingredient that sets this au jus apart. Even just a quarter cup adds a gentle tang to the cooking liquid that makes the whole dish taste more interesting.
• Saving the cooking liquid and using it as au jus is what makes this recipe. It is full of flavor from the beef and the seasoning and it is absolutely worth serving alongside the sandwiches.

Make It Your Way

• Add a few pepperoncini to the pot along with the giardiniera for a little extra tang in the au jus.
• Swap the provolone for mozzarella if that is what you have. Both melt well and work nicely with the beef.
• Serve the shredded beef over rice or mashed potatoes instead of on a roll if you want to skip the bread.
• Use mild giardiniera if you are serving this to people who prefer less heat. The mild version still adds great flavor without the spice.

What to Serve With Italian Beef Sandwiches

• The Totally Amazing Broccoli Cauliflower Salad is a fresh, crunchy side that pairs really well with these sandwiches.
• Quick & Easy Bacon Pea Salad is simple to put together and a great contrast to the richness of the beef.
• This is the Absolute Best Spicy Cucumber Salad adds a bright, cool contrast that works really nicely alongside the au jus.
• Crispy Cast-Iron Roasted Brussels Sprouts are a simple roasted vegetable side that rounds out the meal.

My FAVORITE Way to Use Leftovers

• Preheat your oven to 350 degrees Fahrenheit
• Take a premade pizza crust, flatbread, or piece of naan bread and spread a layer of leftover meat on top of it
• Top with your choice of toppings: Chicago-style giardiniera, red bell peppers, green peppers, onions, hot peppers, banana peppers, and pepperoncini are all great options
• Top with your choice of cheese
• Bake in the oven for about 10 minutes until it’s warm throughout and the cheese has melted

Frequently Asked Questions

What is giardiniera and where do I find it?

Giardiniera is an Italian pickled vegetable mix, usually made with peppers, olives, celery, and cauliflower in a seasoned brine. You can find it in the condiment aisle at most grocery stores near the pickles and olives. It comes in mild and hot versions. Either works well in this recipe.

Can I make this ahead of time?

Yes, and it is actually one of the best make-ahead dinners. The flavor gets better as it sits. Cook the beef, let it cool, and refrigerate it in the cooking juices. Reheat it gently on the stovetop or in the slow cooker before serving.

How do I store leftovers?

Store the shredded beef in an airtight container with the cooking juices spooned over the top. It keeps in the refrigerator for up to 4 days and reheats really well in a saucepan over low heat.

Can I freeze this?

Yes. Freeze the shredded beef with the au jus in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Do I have to heat the broth before adding it to the pot?

Heating and simmering the broth with the Italian dressing packets first helps the seasoning dissolve evenly and gives the au jus a better base flavor. It only takes a few minutes and is worth the extra step.

What rolls work best for Italian beef sandwiches?

A sturdy roll that can hold up to the au jus without falling apart immediately is ideal. Italian sub rolls, hoagie rolls, or French rolls all work well. The bread should be substantial enough to handle a wet sandwich.

Simple Tips

• Cut the chuck roast into roughly equal chunks before cooking so everything cooks at the same pace.
• Save all of the cooking liquid. The au jus that forms in the pot is the best part of this recipe and you will want plenty of it for dipping.
• If you are using the slow cooker, resist the urge to lift the lid during cooking. Every time the lid comes off it adds time to the cook.
• This recipe scales up easily if you are feeding a crowd. Simply double everything and cook in the same amount of time.

Final Thoughts

This is one of those dinners that feels a little special without asking much of you. A few simple ingredients, a pot that does the work on its own, and a really good au jus waiting at the end of it.

Once you make it the first time, it will probably become one of your regular dinners. It is that kind of recipe.