Chicago-Style Italian Beef Sandwich with Giardiniera Slaw

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Slow-cooked shredded beef piled high on a crusty roll, topped with tangy homemade giardiniera slaw for a true Chicago regional taste. This American-inspired sandwich and wrap recipe, ready in about 500 minutes, pairs beef chuck roast, garlic powder, onion powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef chuck roast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 2 cups beef broth
• 1 tbsp Italian seasoning
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 Italian sandwich rolls
• 1/4 cup, chopped green olives
• 1/4 cup, chopped pickled carrots
• 1/4 cup, chopped pickled cauliflower
• 2 tbsp, chopped pickled hot peppers
• 1/4 cup mayonnaise
• 1 tbsp white vinegar
• 1/4 tsp celery seed

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Instructions

1. Step 1: Rub 3 lbs beef chuck roast all over with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Place the roast in a slow cooker and pour 2 cups beef broth and 1 tbsp Italian seasoning over it. Cook on low for 8 hours until the beef is tender and shreds easily.
3. Step 3: While the beef cooks, prepare the giardiniera slaw by mixing 1/4 cup chopped green olives, 1/4 cup chopped pickled carrots, 1/4 cup chopped pickled cauliflower, 2 tbsp chopped pickled hot peppers, 1/4 cup mayonnaise, 1 tbsp white vinegar, and 1/4 tsp celery seed in a bowl. Chill until ready to use.
4. Step 4: Once the beef is done, shred it with two forks and keep warm in its juices.
5. Step 5: Split 4 Italian sandwich rolls and toast lightly. Pile shredded beef on each roll and top generously with the giardiniera slaw. Serve immediately.