This Italian-Style Beef is a rich, savory, and deeply comforting dish that turns a simple chuck roast into a tender, flavorful masterpiece. Braised slowly in a deeply seasoned broth and optionally kissed with the brightness of giardiniera, this recipe makes the kind of beef I want to eat on repeat — whether piled into sandwiches, tossed with pasta, or served over rice.

Italian-Style Beef

Why You’ll Love This Recipe

I love this recipe because it takes minimal effort but delivers maximum flavor. The braising process does most of the work, breaking down the beef into fall-apart shreds that soak up every drop of that savory au jus. It’s also versatile: one pot does it all, and the results are delicious in sandwiches, bowls, or straight out of the pot with a fork. It’s a great make-ahead dish and perfect for feeding a crowd or storing up for easy weekday meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (4-pound) chuck roast
2 teaspoons Italian seasoning
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons neutral oil (such as avocado or canola)
1 large yellow or white onion, sliced into half-moons
2 garlic cloves, roughly chopped
4 cups beef broth
1/2 cup drained giardiniera (optional)

Directions

Preheat the oven to 325°F.
Season the beef: I pat the chuck roast dry, then rub it all over with a mix of Italian seasoning, salt, and pepper.
Sear the beef: In a large Dutch oven, I heat the oil over medium-high heat. Once shimmering, I sear the beef on all sides until it’s beautifully browned. Then I remove it from the pot.
Cook onions and garlic: I pour off most of the fat, leaving just a tablespoon. Then I cook the onions and garlic until soft and golden, about 6–8 minutes, seasoning lightly as they go.
Build the braise: I add the beef broth, scraping up all the flavorful bits from the bottom of the pot. I stir in the giardiniera for an optional pop of heat and brightness, then return the beef to the pot and cover it.
Braise: Into the oven it goes for 2 hours. After that, I flip the beef, re-cover, and braise for another 2 hours — sometimes up to 2.5 if it’s not shredding easily yet.
Shred the beef: I let the beef cool slightly before shredding with forks, discarding large chunks of fat or gristle. I skim the fat off the au jus and stir the beef back into the pot to soak up all that goodness.
Taste and season: Finally, I adjust the seasoning if needed, and it’s ready to serve.

Servings and timing

This recipe makes about 10 servings.

Prep time: 15 minutes
Cook time: 4 hours 30 minutes
Total time: 4 hours 45 minutes

Variations

Slow Cooker Method: I sometimes transfer everything to a slow cooker instead of the oven. I cook it on low for 7–8 hours or high for 4–5 hours until fork-tender.
Spicy Kick: I love adding a bit more giardiniera or red pepper flakes to the broth for extra heat.
Sandwich Style: I often pile this beef onto a toasted hoagie roll, dipped in the au jus for a full Italian beef experience.
No Giardiniera: If I’m out, I skip it — the beef is still incredibly rich and flavorful on its own.

Storage/Reheating

I store any leftover beef in an airtight container in the fridge for up to 4 days. For longer storage, I freeze it in freezer-safe containers for up to 2 months. When I reheat, I thaw overnight in the fridge (if frozen), then warm gently on the stovetop, adding a splash of beef broth to keep everything juicy and flavorful.

FAQs

How do I know when the beef is done braising?

I look for the beef to fall apart easily when I press it with a fork. If it resists shredding, I give it another 30 minutes in the oven.

Can I use a different cut of beef?

Chuck roast works best because of its marbling, but I’ve also used brisket and even short ribs with great success.

Is the giardiniera necessary?

Not at all — I like the bright, spicy touch it adds, but the dish is still delicious without it.

Can I make this ahead of time?

Absolutely. I often make it a day ahead because the flavors deepen overnight. I just reheat and serve the next day.

What’s the best way to serve this beef?

My favorite way is in a sandwich with some melty provolone, but I also love it on buttered noodles, mashed potatoes, or in grain bowls.

Conclusion

This Italian-Style Beef is a comforting, deeply flavored meal that fits perfectly into both cozy weekends and busy weekdays. I love how simple it is to make, how incredible my kitchen smells while it cooks, and how many different ways I can enjoy the leftovers. Whether I serve it on a roll or in a bowl, it’s a guaranteed crowd-pleaser every time.