Italian Beef is a richly flavored, slow-cooked dish made with tender beef chuck roast simmered in French onion soup and seasoned with zesty Italian dressing mix. This Midwestern-style comfort food gained popularity through potluck dinners and casual gatherings where shredded, savory beef sandwiches shine. The acidic tang of vinegar in the dressing gives this roast a memorable bite, making it a family favorite for both weekday meals and special occasions.
Ingredients
- 3½ to 4 lb beef chuck roast
- 1 can French Onion Soup (Campbell’s )
- Water (enough to almost cover the roast)
- 1 pkg dry ranch dressing mix
- 1 tbsp vinegar
Optional:
- 2-3 ybsp reserved soup liquid (for added flavor after shredding)
Instructions
Step 1: Prepare the Roast
- Place beef chuck roast in a Dutch oven or large baking dish.
- Pour in the French onion soup and enough water to almost cover the roast.
Step 2: Bake Low and Slow
- Cover and bake in oven at 325°F for about 3½ hours or until tender.
- Alternatively, cook in a crockpot on low for 6–7 hours.
Step 3: Shred the Meat
- Remove roast from the cooking liquid.
- Shred the beef using two forks and transfer to a sheet pan.
Step 4: Make the Dressing Sauce
- Mix dry ranch dressing mix with 1 tbsp vinegar and 2–3 tablespoons of reserved soup liquid.
- Pour mixture over shredded beef.
Step 5: Finish Heating
- Return shredded beef with dressing to oven or slow cooker to heat through for an additional 1 hour.
Tips
- Add pepperoncini or giardiniera for a spicier Chicago-style variation.
- Serve on hoagie rolls with provolone or mozzarella cheese.
- Use beef broth instead of water for extra depth.
- Great for meal prep, freezes well for up to 3 months.
- Use low-sodium soup to control saltiness.
Nutrition
Calories: 69kcalCarbohydrates: 0.1gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 26mgSodium: 37mgPotassium: 126mgFiber: 0.001gSugar: 0.003gVitamin A: 5IUCalcium: 7mgIron: 1mg
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