A flavorful and tender Italian beef recipe, perfect for sandwiches or as a main dish.
Combine all the spices and water in the crockpot to create a flavorful broth.
Mix the spices thoroughly to ensure an even distribution of flavors.
Place the beef chuck roast into the crockpot, submerging it in the broth.
Trim any excess fat from the roast for a leaner dish.
Cook on low heat for 8-10 hours until the beef is tender and easily shredded.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Remove the beef from the crockpot and shred it using two forks.
Let the beef cool slightly before shredding to make it easier to handle.
Return the shredded beef to the crockpot and mix it with the juices.
Stir well to ensure the beef absorbs the flavorful broth.
Serve the beef on crusty rolls with provolone cheese and giardiniera for a classic Italian beef sandwich.
Toast the rolls for added texture and flavor.
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