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–+ servings
Italian Beef
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.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine American
Servings 10
Calories 310 kcal

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 sliced pepperoncini or giardiniera for Chicago-style heat.
  • Replace French onion soup with beef broth + sautéed onions for lower sodium.
  • Add 1 teaspoon garlic powder or fresh garlic for extra flavor.
  • Serve on toasted rolls with melted provolone or mozzarella.
  • Add roasted peppers for sweetness and color.
  • Use the oven method for a browned, slightly caramelized finish.
  • Cool and refrigerate overnight for richer flavor; reheat in crockpot.
  • Freeze shredded Italian beef (with juices) for up to 3 months.
  • Add red wine (¼ cup) to the cooking liquid for depth.

Nutrition

Calories: 310kcalCarbohydrates: 4gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 105mgSodium: 820mgPotassium: 510mgSugar: 1gVitamin A: 20IUVitamin C: 1mgCalcium: 25mgIron: 3mg
Keyword comfort food, crockpot beef, family dinner, heirloom recipe, Italian beef, pot roast, shredded beef, vintage recipe
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