Italian Beef (French Dip)

Shredded beef in a savory, tangy jus that doubles as the dipping broth. Freeze the beef and its juice together so you keep the au jus for later.

Ingredients

• 3–4 lb beef chuck roast
• 2 cups beef broth
• 1 jar (16 oz) pepperoncini, plus ½ cup of the juice
• 1 onion, sliced
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper
• Hoagie rolls and provolone, to serve

Instructions

1. Place the roast, onion, broth, pepperoncini and juice, and seasonings in the slow cooker.
2. Cook on low 8 hours until the beef shreds easily.
3. Shred the beef and return it to the jus.
4. Pile onto hoagie rolls with provolone, and serve the strained jus alongside for dipping.

Make-Ahead & Storage

Freeze the shredded beef in its jus up to 3 months; vacuum-seals well. Reheat from the bag and build sandwiches fresh.

Notes

Also great over rice or mashed potatoes, or stirred into a baked pasta. Giardiniera on top is the classic Chicago finish.