This Chicago favorite is slow-cooked to tender perfection with Kitchen Basics® Original Beef Stock. Our Chicago-Style Italian Beef has deep, savory flavor while bell peppers lend a sweet bite. Serve with crusty bread and au jus for the perfect dip!
10m
PREP TIME
4hr
COOK TIME
459
CALORIES
12
INGREDIENTS
This Chicago favorite is slow-cooked to tender perfection with Kitchen Basics® Original Beef Stock. Our Chicago-Style Italian Beef has deep, savory flavor while bell peppers lend a sweet bite. Serve with crusty bread and au jus for the perfect dip!
10m
PREP TIME
4hr
COOK TIME
459
CALORIES
12
INGREDIENTS
Ingredients 8 Servings
- 3 pounds bottom round roast, trimmed
- 2 teaspoons Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 tablespoon vegetable oil
- 2 medium green bell peppers, sliced into 1-inch strips
- 1 container (32 ounces) Kitchen Basics® Original Beef Stock, (4 cups), divided
- 1 tablespoon McCormick Gourmet™ Organic Italian Seasoning
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 tablespoon red wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
-
8
Italian submarine rolls, toasted
![substitution]( "substitution")
Substitutions available
- 2 (12-inch) baguettes, sliced lengthwise and cut into quarters, toasted
INSTRUCTIONS
- 1 Sprinkle roast evenly with salt and pepper. Heat oil in large skillet or Dutch oven on medium heat. Sear roast on all sides. Place roast in slow cooker and top with peppers. Add 1/2 cup stock to skillet, stirring to release browned bits from bottom of pan; transfer to slow cooker.
- 2 Add Italian seasoning, garlic powder, vinegar and remaining beef stock to slow cooker. Cover.
- 3 Cook 8 hours on LOW or 4 hours on HIGH.
- 4 Meanwhile, mix cornstarch and water in a small bowl with wire whisk; set aside. Remove roast from slow cooker. Stir cornstarch mixture into au jus. Cover and cook 30 minutes on HIGH.
- 5 Slice beef into thin strips across the grain. Return beef to au jus in slow cooker. Serve beef and peppers on toasted Italian roll or baguette with au jus on the side for dipping.
- 6 Test Kitchen Tip: The Italian Beef is a sandwich native to Chicago. Similar to the French Dip, it is made with thinly sliced seasoned roast beef, served on a crusty Italian-style roll, and then “dipped” or completely dunked in au jus. It can be served “sweet” topped with grilled peppers, or “hot” topped with Giardiniera, an Italian blend of pickled peppers and vegetables.
NUTRITION INFORMATION
(per Serving)
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