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Crock pot Italian beef sandwich recipe using a chuck roast, beef consommé and seasonings.
Chicago is famous for Italian Beef Sandwiches, so naturally being from Chicago I know a good beef sandwich when I eat one. Every time we travel back to Chicago, going out for a “beef” is on the must-do list! The real kicker with these sandwiches is the au jus (the liquid for dipping) and the giardiniera (the vegetable toppings). So naturally, while scrolling Pinterest, I found this recipe I knew I had to give it a try! Although I most definitely wouldn’t call it a Chicago Beef, I would call it AMAZING and a definite new family favorite recipe!
Man are these GOOD! I really mean it! All of my kids loved them and asked to take the leftovers for lunch the next 2 days!! The best part is they were so easy to make! Stick it in the crockpot and get on with your day – come home to an amazing dinner!
Here’s the recipe!
- 3 lb beef chuck roast trimmed of excess fat
- 1 tablespoon olive oil
- 6 French rolls or hoagie buns
- 12 slices provolone cheese
- Slow Cooker
- 1/3 cup reduced sodium soy sauce
- 1 cup Coke NOT diet
- 2 cans beef consommé 10.5 oz. cans
- 1/4 cup dry minced onions
- 1 tablespoon beef bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
- Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.
- Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
- When ready to serve, remove roast and strain fat from broth for dipping.
- Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.