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Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

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  • Level: Easy
  • Total: 8 hr 30 min
  • Active: 30 min
  • Yield: 8 sandwiches
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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 

One 15-ounce can diced tomatoes with basil and oregano

One 15-ounce can diced tomatoes with basil and oregano 

2 teaspoons Italian Seasoning, recipe follows

1/2 teaspoon whole fennel seeds 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 


1 large egg

2 cloves garlic, finely grated 

1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil 

1/2 cup vegetable oil 

One 16-ounce jar giardiniera, drained

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted 

Italian Seasoning:

3 tablespoons dried basil

3 tablespoons dried marjoram 

3 tablespoons dried oregano 

3 tablespoons dried parsley 

1 tablespoon granulated garlic 

1 teaspoon dried rosemary 

1 teaspoon dried thyme 

1/4 teaspoon red pepper flakes 


  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.
  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. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
  3. Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.

Italian Seasoning:

Yield: 11 tablespoons
  1. 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.