Ingredients:

  • 3-4 lb (1.3-1.8 kg) chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 (10.75 ounce / 305g) can condensed beef broth
  • 1 cup water
  • 1 (1 ounce / 28g) package dry Italian dressing mix
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 8 crusty Italian rolls
  • Giardiniera (Italian pickled vegetables), for topping

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned.
  2. Remove the beef from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Transfer the sautéed onions and garlic to the bottom of the slow cooker. Place the seared beef roast on top.
  4. Pour the tomato sauce, beef broth, and water over the beef. Sprinkle with Italian dressing mix, oregano, basil, red pepper flakes (if using), salt, and pepper.
  5. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, or until the beef is fork-tender.
  6. Remove the beef from the slow cooker and shred it with two forks.
  7. Return the shredded beef to the slow cooker and stir to coat it in the sauce. Add the chopped parsley.
  8. Serve the Italian beef on crusty Italian rolls, topped with giardiniera. Dip it in the juice!