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Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli
Prep Time
15 min
Cook Time
8h
Yields
8 servings

Slow cooked Italian seasoned beef piled high on fresh French bread and topped with garlicky giardiniera aioli.

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ingredients

Beef

4
pounds boneless beef chuck roast, quartered
2
red, orange, or yellow bell peppers, seeded and sliced
1
small onion, halved and thinly sliced
2
cloves garlic, chopped
1 15-ounce
can diced tomatoes, with basil and oregano
2
teaspoons Italian Seasoning, recipe follows
½
tsp whole fennel seeds
Kosher salt and freshly ground black pepper

Aioli

1
large egg
2
cloves garlic, finely grated
1
tsp dijon mustard
½
cup extra-virgin olive oil
½
cup vegetable oil
1 16-ounce
jar giardiniera, drained and chopped
Kosher salt and freshly ground black pepper
4 12
to 14-inch loaves French bread, halved crosswise, split and lightly toasted

Italian Seasoning

3
Tbsp dried basil
3
Tbsp dried marjoram
3
Tbsp dried oregano
3
Tbsp dried parsley
1
Tbsp granulated garlic
1
tsp dried rosemary
1
tsp dried thyme
¼
tsp red pepper flakes
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directions

Step 1

For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

Step 2

For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Transfer to a bowl and stir in the giardiniera. Season with salt and pepper.

Step 3

Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.

Step 4

In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

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