Name: Chicago-Style Shredded Italian Beef Sandwiches (Gluten-Free) Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 4 pound beef chuck roast; 1 Tablespoon Italian Seasoning; 2 teaspoons Kosher salt; 1 teaspoon black pepper; 1 Tablespoon olive oil; 1 onion (diced); 1 green bell pepper (diced); 4 cloves garlic (minced); 1 cup sliced Pepperoncini peppers (plus 2 Tablespoons of the brine); 1 Tablespoon Worcestershire sauce; 1 1/2 cups water or beef broth; Gluten-free Hoagie Rolls; Provolone cheese (optional)

Introduction

Chicago-Style Shredded Italian Beef Sandwiches are a flavorful and hearty meal that brings a taste of the Windy City to your kitchen. Tender, slow-cooked chuck roast is infused with spices, peppers, and a savory broth, making it perfect for a satisfying sandwich. This gluten-free version ensures everyone can enjoy this classic favorite.

A large round blue cast iron pot holds slow-cooked shredded beef with dark brown crispy edges and tender inside pieces mixed with soft cooked onions and green pepper slices in a rich brown sauce. Two forks held by a woman's hand are pulling apart the meat in the center. The pot is set on a white marbled surface, next to a white striped cloth and two plain bread rolls resting on a white plate. In the top left corner, part of a white plate is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pound beef chuck roast

1 Tablespoon Italian Seasoning

2 teaspoons Kosher salt

1 teaspoon black pepper

1 Tablespoon olive oil

1 onion (diced)

1 green bell pepper (diced)

4 cloves garlic (minced)

1 cup sliced Pepperoncini peppers (plus 2 Tablespoons of the brine)

1 Tablespoon Worcestershire sauce

1 1/2 cups water or beef broth

Hoagie Rolls (gluten-free if needed)

Provolone cheese (optional)

Instructions

Step 1: Preheat your oven to 325°F. Liberally season both sides of the chuck roast with Italian seasoning, kosher salt, and black pepper.

Step 2: In a Dutch oven or large oven-safe pot with a lid, heat the olive oil over medium-high heat.

Step 3: Once the oil is hot, sear the seasoned roast on both sides until browned, about 3-4 minutes per side.

Step 4: Remove the beef from the pot and set it aside on a plate.

Step 5: Add the diced onion, green bell pepper, and minced garlic to the pot and cook until slightly softened, about 3-4 minutes.

Step 6: Deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom.

Step 7: Return the seared beef to the pot. Add the sliced Pepperoncini peppers, 2 tablespoons of the brine, Worcestershire sauce, and remaining beef broth.

Step 8: Cover the pot with a lid and transfer it to the preheated oven.

Step 9: Cook the beef for 3-4 hours, or until the meat is fork-tender and easily shredded.

Step 10: Remove the pot from the oven and let the beef rest for 10-15 minutes before shredding with a fork.

Step 11: Serve the shredded beef on buttered and toasted hoagie rolls. Add provolone cheese if desired.

Tips & Variations

For extra flavor, use beef broth instead of water when adding liquid.

Try adding sliced banana peppers for a different tangy twist.

To make it spicier, add a pinch of crushed red pepper flakes during cooking.

Serve with a side of giardiniera for an authentic Chicago-style experience.

Use gluten-free hoagie rolls to keep this dish gluten-free without sacrificing flavor.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can cook the seasoned chuck roast in a slow cooker on low for 6-8 hours until tender. Add the vegetables and liquids similarly, and shred the beef before serving.