Italian Beef Sandwich with Roasted Garlic Aioli
Insanely juicy, tender and flavorful Italian shredded beef sandwiches that only take 15 to prepare, then roast in the oven or slow cook in the crockpot. Served on a toasted roll with easy roasted garlic aioli, melty provolone cheese, pepperoncini peppers and pickled vegetables. Truly perfection. Don't forget to serve with a side of the broth for dipping!
Equipment
Ingredients
- 1-2 pounds chuck roast (I recommend Grass Rooted Grass-Fed Beef)
- salt & pepper to season the roast
- 1 tablespoon olive oil
- 3 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire
- ½ cup sliced pepperoncini peppers + ¼ cup brine (mild or medium heat)
- ½ cup chopped giardiniera (mild or spicy)
- ½ tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Roasted garlic aioli
- 1 large garlic bulb
- 1 ½ tablespoons olive oil
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 2 dashes Worcestershire
- ¼ teaspoon salt
- pinch of black pepper
For the sandwiches
- crusty hoagie rolls
- provolone cheese slices
- giardiniera
- pepperoncini peppers
Instructions
- Preheat the oven to 300°F, and season the roast with salt and pepper.
- Heat a dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms. Remove from the heat, and add in the remaining ingredients.
- Cover the roast and bake for about 3 hours, or until fork tender. Meanwhile, prepare the roasted garlic aioli.
- Shred the roast with forks, then return to the broth in the dutch oven. Transfer to the oven and continue to cook, uncovered, for 30 minutes.
- Open each sandwich roll and add 2 slices of provolone cheese. Toast under the broiler for 1-2 minutes until the cheese is melty and the roll is golden brown, keeping a close eye so they don’t burn.
- Spread roasted garlic aioli over the cheese, then add the Italian beef, and top with pepperoncini peppers and giardiniera. Serve with a side of the broth for dipping!
Roasted Garlic Aioli
- Cut the top off the garlic bulb to expose the garlic. Place the bulb on a sheet of aluminum foil and drizzle with olive oil. Wrap the foil tightly around the garlic and bake for 1 hour.
- Remove the garlic from the foil and let cool enough to handle. Turn upside down and squeeze the cloves into a small bowl. Mash with a fork, then mix in the remaining ingredients. Store in the fridge until you’re ready to make the sandwiches.
Notes
Slow cooker instructions:
- Season the roast with salt and pepper.
- Heat a dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms.
- Add in the remaining ingredients.
- Cover and cook on low for 7-8 hours, or until fork tender.
- Shred the beef with forks, then return to the broth in the slow cooker.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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