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Italian Beef by Tim

Italian Beef and Horseradish Cream Sauce by Tim


This is a simple and delicious recipe using a chuck roast.  Look for a 3” thick boneless chuck roast with good marbling and less skeletal fat.  You may cook this in a heavy Dutch oven or covered roaster at 350F.


5 Pounds   3” thick boneless chuck roast (Remove excess fat.)

Salt and pepper to taste.


Combine the following spices into a paste to rub on the roast
                   1 tsp.                   paprika (sweet Hungarian)
                   1 Tbsp.                ground Greek oregano
                   1/2 tsp.                Aleppo pepper

1 tsp.                    ground fennel seeds
         1/4 tsp.                 fresh ground black pepper

1 head                  Microplaned garlic
         3 large                  minced pepperoncini peppers

         2 Tbsp.                 pepperoncini juice or more to taste


          Rub spice paste evenly on the chuck roast and place in the Dutch oven.


Add Aromatics:

                  1 cup                    chopped onion

2 Tbsp.                 lemon juice

2 cups                  beef stock (home-made or salt free)
         5                           bay leaves


Place roast in Dutch oven with other ingredients.

Cover and roast in 350F degree oven for 3 hours. Turn roast after 90 minutes.  Meat should be very tender; cook an additional 20 minutes and allow to cool slowly if desired. 

Cool, shred by hand, removing sinews and excess fat. Mix well

Note: Do not cook or hold Italian beef in a simmering crockpot.  The juices will continue extracting flavor from the meat and you will end up with shredded cardboard flavored beef and a wonderful broth.



Whip           1/2 cup heavy cream  to thicken, not to peaks

Fold in:       1/2 cup crème fraîche or sour cream

1/2 cup prepared horseradish (buy the local brand)

2 tablespoons     minced chives

1 tablespoon       freshly squeezed lemon juice

Kosher salt and fresh ground pepper, to taste