Italian Beef

Tessa Ludwig
Italian Beef is slow cooked and then typically served in a hoagie bun along side the au jus from the meat. When watching carbs it is delicious served in a bowl either by itself or on top of sautéed veggies.
We slow cook our chuck roast on our Traeger to prepare the tender shredded beef. If you do not have a smoker you can cook the meat in a crock pot, oven, or Instant pot.
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Prep Time 15 mins
Cook Time 5 mins
Smoking Time 12 hrs
Course Main Course
Cuisine Italian
Servings 8 :8 oz servings
Calories 423 kcal


Meat Rub

  • 1 TBS sea salt
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp black pepper
  • 4-5 lbs. chuck roast

Italian Beef

  • 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


Meat prep

  • 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.

Italian Beef

  • 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.


Serving: 834.6oz.Sodium: 1343.5mgSugar: 1.2gFiber: 1.1gPotassium: 94.3mgCholesterol: 106.3mgCalories: 423kcalSaturated Fat: 12gFat: 28.8gProtein: 34.6gCarbohydrates: 6.5g
Tried this recipe?Let us know how it was!