Slow Cooker Chicago Italian Beef with Peppers
Tender shredded beef braised low and slow with bell peppers, garlic, and Italian herbs, then served on toasted rolls with rich au jus for dipping. This Chicago classic delivers savory depth from the seared meat and caramelized pan drippings. Serve at casual weeknight dinners or game-day gatherings; the hands-on eating and customizable toppings make it perfect for feeding crowds. This version uses a slow cooker for minimal effort, though an oven braise option is included for more control and simultaneous pepper roasting.
Ingredients
- 3 pound bottom round roast, trimmed
- 2 tsp sea salt, ground
- ½ tsp black pepper, ground
- 1 tbsp vegetable oil
- 2 medium green bell pepper, sliced into 1-inch strips
- 4 cup beef stock
- 1 tbsp Italian seasoning
- ½ tsp garlic powder
- 1 tbsp red wine vinegar
- 1 tbsp cornstarch
- 1 tbsp water
- 8 Italian submarine roll, toastedciabatta roll1:1texture
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Instructions
- 1
Season roast with salt and pepper.
- 2
Heat oil in large skillet over medium heat and sear roast on all sides until browned.
- 3
Transfer roast to slow cooker and top with sliced peppers.
- 4
Deglaze skillet with 1/2 cup stock, scraping up browned bits, and pour into slow cooker.
- 5
Add Italian seasoning, garlic powder, vinegar, and remaining stock to slow cooker.
- 6
Cover and cook 8 hours on LOW or 4 hours on HIGH.
- 7
Mix cornstarch and water in a bowl; set aside.
- 8
Remove roast from slow cooker.
- 9
Stir cornstarch mixture into au jus in slow cooker.
- 10
Cover and cook 30 minutes on HIGH.
- 11
Slice beef thinly against the grain.
- 12
Return beef to au jus in slow cooker.
- 13
Toast rolls and serve beef and peppers on rolls with au jus on the side for dipping.
Tips
Slice beef against the grain for maximum tenderness; this breaks up muscle fibers and creates a melt-in-mouth texture.
For extra flavor, let the au jus sit in the slow cooker for 15 minutes after thickening so the cornstarch fully sets and flavors meld.
Offer both sweet (grilled peppers) and hot (giardiniera) toppings to let guests customize their sandwich.
Good to Know
Refrigerate cooked beef and au jus in separate airtight containers up to 4 days. Reheat gently in a pot over low heat, adding stock if au jus has thickened too much.
Sear roast, prep peppers, and measure seasonings the evening before. Combine all ingredients in slow cooker insert, refrigerate overnight, then cook in the morning.
Serve hot on toasted rolls with au jus in small bowls for dipping. Offer hot sauce and giardiniera on the side for guests who prefer spicy versions.
Common Mistakes
Do not skip the searing step to avoid losing the depth from caramelized fond.
Do not slice beef with the grain to avoid tough, stringy texture.
Do not omit the cornstarch slurry to avoid thin, watery au jus that won't coat the meat.
Do not cook peppers separately in the slow cooker version to avoid over-softening; they braise with the roast as intended.
Substitutions
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FAQ
Can I make this in the oven instead of a slow cooker?
Yes. Sear roast, deglaze skillet, and add all ingredients to a Dutch oven. Cover and braise at 300F for 2.5 to 3 hours, turning every 30 minutes, until beef reaches 200F internal temperature. Add peppers for the last hour of cooking, skin-side up on a sheet pan alongside the Dutch oven.
What if I don't have Italian seasoning?
Substitute with 1/2 tsp dried oregano, 1/4 tsp dried basil, 1/4 tsp dried thyme, and a pinch of red pepper flakes. The flavor will be slightly more herbaceous but equally authentic to the Chicago style.
How long can I keep the cooked beef and au jus?
Store both separately in airtight containers in the refrigerator for up to 4 days. You can also freeze the beef and au jus together in freezer bags for up to 3 months; thaw in the refrigerator and reheat gently on the stovetop.