Chicago-style Italian Beef in the Slow Cooker. Easy recipe

In this video we're going to make delicious Chicago-style Italian beef sandwiches with the slow cooker.
These sandwiches are a popular staple in Chicago, but thanks to the TV show 'The Bear' this sandwich has been brought into the spotlight of foodies around the world.
The sandwich is a beef sandwich made with seasoned roast beef (often thinly-sliced sirloin tip or top round beef), seasoned with Italian herbs like oregano and basil and spices simmered and served au jus on a long Italian or French rolls. There is some similarity with the French Dip, but don't let that get out, because some people might not like to hear that, you know what I mean ;) ?
The sandwich is served “wet” or “dry”. It seems that many Chicagoans get their Italian beef “dipped”, meaning the entire sandwich is dipped in the “juice”. Often the sandwich is topped with giardiniera (Italian pickled vegetables) and/or with sweet or hot peppers.
With this recipe we will cook up a version of this sandwich by cooking the meat in a slow cooker. Depending on where you live you should be able to find most of the ingredients with the possibility of the giardiniera being the hardest to find. That said, I’m in Japan and I can find it.
But whether you can find the giardiniera or not, it makes for a tasty sandwich. The Italian beef is one of my favorite sandwiches and it’s always a hit with the family.
Below is the detailed ingredients list of what I used. Scale up/down as necessary.
INGREDIENTS LIST
A cut of beef round used for roasts…
about 1.5 lbs or 700 grams.
Italian seasonings*
2 tablespoons
Garlic Powder
1 Tablespoon
Beef broth
2 cups (I used 2 beef boullion cubes mixed with 2 cups water)
Olive oil
2 tablespoons (to coat the frying pan to brown the meat)
4 Long rolls or baguettes
Giardiniera (pronounced “Jard in errah”-However you want to pronounce this is all good ) and hot/sweet peppers for toppings (I used both on my sandwiches)
NOTES:
*Although many other recipes call for Italian dressing mix, I went with an Italian seasonings blend (Italian Rustico from The Spice Lab) which contained: Dried garlic, tomato granules, salt, rosemary, sesame seeds, chives, oregano, lemon oil. I believe Italian dressing consists mostly of the following herbs:oregano, basil, parsley, thyme and rosemary and garlic
RE: Browning the meat…
Although this isn’t necessary, browning the meat is worth the few minutes instead of placing the raw meat into the slow cooker.According to Southern Living's Test Kitchen Director Robby Melvin
"Browning, or caramelizing, meat before putting it into a slow cooker…gives the most flavorful and full-bodied end result,, as the caramelized surface of the meat lends rich flavor and color to the finished dish.”
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