Italian Beef Sandwiches are one of my favorite things, I love the slow cooked meat served in a nice soft hoagie. It’s not something I eat often because of the high amount of carbs in the bread. I had never even thought of just eating it by itself. Until my Bother-In-Law Howie introduced me to Buona, an Italian Beef sandwich shop out in the Chicagoland area, several years ago. Like many I often dread going out to eat, mainly because the temptation of ordering the yummy unhealthy food. I was so excited walking into Buona, a “faster” food restaurant, and seeing Protein Bowl on the menu. They literally just serve their original slow cooked Italian Beef in a bowl. The combo of that and a side salad made for a perfect entrée for me while still fulfilling that temptation to eat bad. Living in the North West I don’t get to have their protein bowl often. So I had to come up with my own version. This turned out so good and was easy to make. Even my husband recreated it when I was away coaching volleyball. If he can cook it, anyone can!
This recipe makes about 8: 8oz servings. Calories per serving: 423; Carbs per serving: 6.5g; Fat per serving: 28.8g; Protein per serving: 34.6g.
- 1 TBS sea salt
- 1 TBS onion powder
- 1 TBS garlic powder
- 1 tsp black pepper
- 4-5 lbs. chuck roast
- shredded chuck roast, fat removed
- 1 TBS olive oil
- 1/2 onion diced
- 1 cup broth from cooked meat or beef bone broth or more if needed
- 4 oz. pepperoncini's chopped
- 1/4 cup pepperoncini juice from the jar
- 6 oz. Giardiniera mix chopped
- 1 tsp garlic powder
- 2 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/4 tsp dried rosemary
- Trim any excess fat on the chuck roast. Mix together rub ingredients. Rub onto the roast.
Meat on the Traeger
- Preheat Traeger to 225.
- Place roast directly Traeger for 2 hours.
- Remove roast and wrap in aluminum or place chuck roast in a large roaster or Dutch oven covered.
- Increase Traeger heat to 265.
- Place covered roast back on Traeger for an additional 4-5 hours.
- Remove roast and let rest for 20 minutes covered. Save meat juices to use as broth.
Meat in the crock pot
- Place seasoned chuck roast in crock pot with 1 cup of beef bone broth.
- Cook on low heat for 8-10 hours. Save meat juices to use as broth.
Meat in the oven
- Preheat oven to 325 degrees.
- Heat 1 TBS of olive oil in a roasting pan safe to use on the stove top.
- Place seasoned roast in the heated pan and sear on both sides for 5-7 minutes.
- After meat is seared, add 1` cup beef bone broth.
- Cover meat and place in the heated oven for 3 1/2 hours.
- Remove and let rest for 20 minutes. Save meat juices to use as broth.
Meat in the Instant Pot
- Heat 1 TBS of oil on sauté setting in the Instant Pot. Sear roast on both sides.
- Add 1 cup of beef bone broth after searing.
- Cover Instant Pot with lid. Switch to pressure cook on high for 70 minutes.
- When cook time is up allow instant pot to quick release. Save meat juices to use as broth.
- After roast has rested thinly cut or shred meat.
- In a deep large sauté pan heat olive oil.
- Sauté onions until tender. Add beef.
- Add chopped pepperoncini's, pepperoncini juice, chopped Giardiniera mix, seasonings, sea salt and pepper.
- Allow to simmer for 20-30 minutes or longer. You may need to add more broth if cooking for extended amount of time.
- Serve with your favorite sautéed veggies or along side a salad.