Chicago Style Italian Beef with Au Jus
Shredded Italian beef slow-cooked in a seasoned au jus and served on crusty rolls with giardiniera. Just a few ingredients and almost no hands-on work.
Ingredients
- 3 lbs chuck roast cut into chunks
- 3 cups beef broth
- 2 packets dry Italian dressing mix
- 1 jar giardiniera plus ¼ cup brine
For serving: hoagie or Italian rolls, sliced provolone, extra giardiniera
Instructions
Instant Pot Instructions:
- Combine beef broth and Italian dressing packets in a saucepan over high heat. Bring to a boil, then simmer on low for 2 to 3 minutes.
- Place beef chunks in the Instant Pot. Pour the giardiniera brine over the beef, then pour the seasoned broth over everything.
- Cook on high pressure for 60 minutes. Natural release for 15 minutes, then manually release any remaining pressure.
- Shred the beef with two forks and return it to the pot with the cooking juices.
- Serve on rolls with giardiniera and provolone, with au jus on the side for dipping.
Slow Cooker Instructions:
- Combine beef broth and Italian dressing packets in a saucepan over high heat. Bring to a boil, then simmer on low for 2 to 3 minutes.
- Place beef chunks in the slow cooker. Pour the giardiniera brine over the beef, then pour the seasoned broth over everything.
- Cook on low for 10 to 12 hours or on high for 4 to 5 hours.
- Shred the beef with two forks and return it to the pot with the cooking juices.
- Serve on rolls with giardiniera and provolone, with au jus on the side for dipping.
Nutrition
Calories: 418kcal | Carbohydrates: 0.3g | Protein: 45g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 669mg | Potassium: 818mg | Vitamin A: 29IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 5mg
Servings: 6 -8 Servings
Calories: 418kcal