Italian Beef 3 Ways
I did not know that Italian Beef was a thing at all until I lived in Chicago. It quickly became one of 
my favorite home cooked easy dinner fixes. There are a plethora of restaurants such as Al’s, Tony’s, Roma’s, and Mr Beef all devoted to this iconic Chicago dish, and even an Eater Chicago map to locate one close to you!
This week we’re sharing an easy Italian Beef recipe for a family dinner using your slow cooker or pressure cooker. In a previous post in 2014 I shared how actor Adam Richman described the Italian Beef sandwich as “American history on a bun.”
The Italian Beef sandwich is really an American Italian Beef sandwich which appeared in the 1930’s, born out of a need to make a little beef go a long way and utilize the less desirable and tougher cuts of meat available. We prize these cuts for our slow cookers and pressure cookers because they are full of flavor and cook optimally. Social history suggests that Italian Beef was enjoyed by Italian immigrants working in the Union Stock Yards and that the “Italian” part comes from the Italian style seasoning added to spice up the broth.
Our Mediterranean / Tuscan Multi-Cooker Spice Blend is perfectly pre-measured for you to make this very easily with just a couple of added ingredients. Try these variations when plating up and enjoy!
Hot Dipped – The cooled beef is slice thinly onto a bread roll or sub and topped with tangy, crunchy giardiniera and dipped in the juices from the pot.
Cheesy Beef – Top with provolone or mozzarella cheese and broil for a minute
Hot Dry / Sweet Dry – or simply add hot or sweet peppers
Italian Beef
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 tsp garlic minced
- 3 1/2 lb pound beef chuck roast
- salt and pepper to season
- 1 Multi-Cooker Tuscan blend
- 2 cups beef broth
Instructions
Pressure Cook Instructions
- heat the oil in the instant pot on medium sauté
- add the onion and soften for 2-3 minutes
- stir in the garlic and push to the side of the pot
- season the beef with salt and pepper and brown for 2 minutes on each side
- stir in the Mediterranean / Tuscan blend and broth
- secure Instant Pot lid & set pressure valve to Sealing cook on Manual / Pressure Cook for 60 minutes
- once cooked leave to natural pressure release for 15 minutes then turn the dial to Venting
- remove the beef and slice thinly onto Italian rolls and top with giardiniera
- spoon some broth into a bowl to dip
Slow Cooker Instructions
- heat the oil in a sauté pan and soften the onion for 2-3 minutes
- stir in the garlic and add to the the slow cooker
- season the beef with salt and pepper and add to the sauté pan browning on each side for 2 minutes
- transfer the beef to the slow cooker and stir in the Mediterranean / Tuscan blend and broth
- cover and cook on LOW for 9 hours or HIGH for 4
- remove the beef and slice thinly onto Italian rolls and top with giardiniera
- spoon some broth into a bowl to dip
Notes
Cooks Tip
Use up the delicious leftover gravy broth sitting in your pressure cooker for a quick pasta dish. Add 10oz penne pasta to the broth in the Instant Pot and cook on manual pressure for 8 minutes. Quick Pressure release, and stir in a generous handful of parmesan cheese and parsley.
Author’s Note
As we work to bring more families together over the shared meal we are running a contest online Celebrate Family Meals Month with a dash of Zen. We hope you will join the fun, as we look forward to seeing all of your families enjoying their time together!
Zen Moment
“The Family Meal is the nursery of democracy”
-Michael Pollan
