Level of Difficulty: Easy
2 lb. boneless chuck roast
1 tablespoon seasoned pepper
1 tablespoon oregano
8 cloves garlic, smashed
1/2 cup dry red wine
1/2 cup beef stock
2 small green peppers, diced
1 small onion, diced
8 ounces giardinara, drained
1 packet of brown gravy mix
1 cup water
2 cups shredded mozzarella cheese
Season the chuck roast with pepper and oregano, rubbing spices into the meat. Place roast in a slow cooker. Add
garlic, red wine and beef stock. Cover and cook on low for 8-10 hours or overnight.
When the meat is done, remove it from the slow cooker and shred or chop it into small pieces. Remove cooked
garlic from slow cooker and reserve. Pour off liquid, reserving 1 cup.
Add the chopped beef back into empty slow cooker. Chop up reserved garlic and add to the crockpot. Add green
peppers, onions, giardinara, packet of gravy mix, water, 1 cup reserved cooking liquid. Mix well, cover and cook
on high for 2-3 hours. Ladle into bowls and top with mozzarella cheese. Toast under broiler for extra "meltiness".
In lieu of the bread, try these Garlic Ciabatta Dippers.
Garlic Ciabatta Dippers
1 stick butter, softened
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 loaf of Ciabatta bread, sliced into 1/2" thick pieces
Preheat oven to 400.
In a small bowl, combine butter, garlic, Italian seasoning and salt. Spread thinly over Ciabatta slices. Arrange on
baking sheet and bake for 10-15 minutes, until crunchy and lightly browned.
We Chicagoans sure do love our Italian beef sandwiches. Growing up on the southside, we had Pop's Italian
Beef, but other city favorites include Portillos and Al's. People like their beef a certain way. Our favorite is
dipped, with sweet peppers, hot giardinara and smothered in melted mozzarella.This chili plays on our favorite
version, but check out other popular varieties:
Hot dipped: Italian beef on gravy-wetted bread and giardiniera.
Hot dipped combo: Italian beef and sausage on gravy-wetted bread with giardiniera.
Sweet dry: Italian beef placed on dry bread, topped with sweet peppers.
Gravy bread: meatless Italian bread soaked in the juice of Italian beef, often served with peppers or
giardiniera. Also known in some places as "Soakers"
Cheesy beef or cheef: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar)
Cheesy beef on garlic: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar) and the bread
being pre-cooked and seasoned like traditional garlic bread
Some order the "triple double," which consists of double cheese, double sausage and double beef. Other
even less common variations include substituting Italian bread with a large croissant or topping with marinara
This recipe takes advantage of the slowwwww season of Fall and the trusty old crockpot. This chili doesn't
take much effort, but you need to allow plenty of time, overnight if you can. Perfect for a Sunday Night Game!