For the past three summers, I’ve been gripped byThe Bear on FX. While the storylines and intensity of the kitchen atmosphere have given me some secondary anxiety (“Feast of the Seven Fishes” episode, I’m looking at you), it’s also been endlessly inspiring.
If you are unfamiliar, and without giving away too many spoilers, the show is set in Chicago at an old-school Italian beef sandwich shop. While the cuisine featured in the current season of the show skews more fine dining, the classic Italian beef sandwich is a constant. Think super tender roast beef that is dipped in a salty umami-rich au jus, then piled high with briny giardiniera. Also known as perfection in a sandwich.
Last summer, during the second season of the show, I was pregnant and became incredibly fixated on obtaining one of these sandwiches by almost any means necessary. The only problem? I live in Connecticut. Good pizza? We’ve got that, but I still craved an authentic Italian beef sandwich.
Simply Recipes / Mihaela Kozaric Sebrek
After some tinkering, I figured out a way to make an incredibly tasty version at home, which starts with this deeply savory Italian braised beef. While it differs from the classic version of the sandwich that inspired it, it’s so tender and easy to make at home—no deli slicer required.
Plus, it requires only one pot and most of the cooking time is totally hands-off. Lastly, the resulting beef can be used in so many ways; in grain bowls, on top of buttered noodles, in a salad, and of course piled high in a tasty sandwich.
How To Make Italian-Style Beef In the Slow Cooker
The base of the au jus is formed by creating a really nice sear on the chuck roast. The fond (the flavorful crusty bits stuck to the pan) and some of the rendered beef fat are used to brown onions and garlic.
I usually braise the beef in the oven so I can stick to using just one pot, but you can transfer the beef and braising liquid to a slow cooker instead and cook on high for 4 to 5 hours or on low for 7 to 8 hours. The resulting meat is super tender, and will shred at just the sight of a fork.
As an optional flavor enhancer, I use some slightly spicy giardiniera in the braising liquid to give the meat and au jus a subtle kick and touch of brightness. This is the perfect hearty braise to make throughout the fall and winter!
Simply Recipes / Mihaela Kozaric Sebrek
More Italian-American Specialties
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