Italian Beef Sandwich with chips and au jus on a white plate
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5 from 1 vote

Italian Beef

Shredded beef in a spicy broth, reminiscent of those served in restaurants in the Chicago area.
Course Main Dish
Cuisine Italian
Keyword Chicago style, Italian beef recipe, shredded beef recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 20 Portions
Calories 215kcal
Author Beth Mueller


  • 5 pounds roast chuck roast works the best, but I use other cuts if they are on sale
  • 6 cloves Garlic cut into slivers
  • 2 cans condensed Beef Consomme
  • 4 beef bouillon cubes or 1 Tablespoon concentrated Beef Base (optional)
  • 3 Tablespoons Dried Oregano
  • 1 pinch Red Pepper Flakes more if you like heat


  • Preheat oven to 350°.
  • Trim roast of any visible silver skin, gristle, and large pieces of fat. Cut small slits all over the meat and insert garlic slivers.
  • Place roast in a roasting pan that has a fitted lid.
  • Cover with oregano, sprinkle with red pepper flakes and pour condensed consommé over the top. Add the bouillon or beef base into the liquid. Add water if necessary to bring the liquid up to the top of the roast.
  • Place lid on the pan, or tightly cover with aluminum foil. Place in preheated oven and slow roast for 3 to 4 hours or until meat is easily shredded with 2 forks.
  • Remove meat from liquid and shred. Place meat back into broth and reheat over low heat if necessary.
  • Use tongs to place meat on sliced hard rolls. Serve with pepperoncini. Add broth to individual small bowls for dipping sandwiches.
  • This recipe can be made in a slow cooker. Cook on high for 5 – 6 hours or low for 8 – 12 hours.


Nutritional Data is for Beef only.


Serving: 4ounces | Calories: 215kcal | Carbohydrates: 1.1g | Protein: 31g | Fat: 9.6g | Saturated Fat: 3.6g | Cholesterol: 81mg | Sodium: 306mg | Fiber: 0.3g | Sugar: 0.3g