No-Packet Italian Beef from Scratch Spices
A chuck roast cooked with garlic, oregano, fennel and red pepper flakes in low-sodium broth and pepperoncini brine. It has no packet, so the salt is yours to set.
No-Packet Italian Beef from Scratch Spices
Course: Main CourseDifficulty: Easy8
servings20
minutes9
hoursA chuck roast cooked with garlic, oregano, fennel and red pepper flakes in low-sodium broth and pepperoncini brine. It has no packet, so the salt is yours to set.
Ingredients
3½ lb boneless chuck roast
2 cups low-sodium beef broth
¼ cup pepperoncini brine
1 tbsp dried oregano
1 tbsp dried basil
1 tsp fennel seed, lightly toasted and crushed
1 tsp onion powder
1 tsp garlic powder
½ tsp red pepper flakes
4 garlic cloves, smashed
1 tsp black pepper
2 tbsp red wine vinegar
Kosher salt, to taste at the end
8 Italian rolls
Directions
- Toast the fennel seed in a dry skillet for 1 minute until fragrant, then crush it.
- Mix the oregano, basil, fennel, onion powder, garlic powder, red pepper flakes and pepper and rub it over the roast.
- Put the roast in the crockpot with the smashed garlic and pour in the broth, brine and vinegar.
- Cover and cook 8 to 10 hours on LOW, or 4 to 5 hours on HIGH.
- Check the thickest part. Pull it at 195 to 205°F, or cook 30 more minutes if it reads lower.
- Move the roast to a bowl and skim the fat from the juice. Pour the juice through a strainer back into the crock.
- Shred the beef and return it to the juice. Taste, then add salt ¼ teaspoon at a time.
- Simmer the juice 10 to 15 minutes on HIGH with the lid off if it is thin.
- Toast the rolls, fill them with beef, and dip each sandwich in the juice for 2 to 3 seconds.
Notes
- Because the broth is low-sodium, the pot can taste flat before the final salt, so season only at the end. A teaspoon of brine brightens the beef. The shredded beef freezes for 3 months.
Why scratch spices beat the packet
A homemade mix lets you control the salt, and toasted fennel gives a faint sausage-like warmth. That is a classic Italian beef flavor that packets often skip.
Red wine vinegar adds the brightness a packet would.
Swaps and serving
Italian seasoning can replace the separate herbs if that is what you have. Crushed fennel is hard to substitute, so leave it in. Serve on crusty rolls with giardiniera.
Roasted peppers also make a good topping.
Storing and the salt mistake
Keep the shredded beef in its strained juice for 4 days. It freezes in flat bags.
The mistake is salting at the start. The juice concentrates in the pot and can end up too salty to fix.
Tasting before you serve
With no packet, the flavor is entirely yours, so taste the juice as you go. If it seems flat, add salt in tiny steps. If it seems dull rather than flat, a splash more brine or vinegar helps. Fennel and red pepper flakes should be noticeable but never loud.
No-Packet Italian Beef from Scratch Spices at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 14, led by boneless chuck roast, low-sodium beef broth, pepperoncini brine, dried oregano
Tips for No-Packet Italian Beef from Scratch Spices
Because the broth is low-sodium, the pot can taste flat before the final salt, so season only at the end. A teaspoon of brine brightens the beef. The shredded beef freezes for 3 months.
No-Packet Italian Beef from Scratch Spices FAQ
How long does No-Packet Italian Beef from Scratch Spices take?
No-Packet Italian Beef from Scratch Spices takes 9 hours of cooking after 20 minutes of prep.
How many people does No-Packet Italian Beef from Scratch Spices serve?
This recipe makes 8 servings.
What do I need to make No-Packet Italian Beef from Scratch Spices?
14 ingredients, led by boneless chuck roast, low-sodium beef broth, pepperoncini brine, dried oregano. Amounts are in the recipe card above.
Part of: 5 Italian Beef Sandwiches Crockpot Recipes That Stay Juicy
