Chicago Italian Beef Sandwich (Printable Version)
Slow-roasted beef in savory au jus on crusty rolls with giardiniera and sweet peppers.
# What You'll Need:
→ Beef
01 - 1 (3 to 4 lb) boneless beef chuck roast
02 - 1 tablespoon olive oil
→ Spice Rub
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon crushed red pepper flakes
→ Au Jus
09 - 4 cups low-sodium beef broth
10 - 1 cup water
11 - 1 tablespoon Worcestershire sauce
12 - 1 large onion, sliced
13 - 4 cloves garlic, minced
14 - 2 teaspoons Italian seasoning
15 - 1 green bell pepper, sliced
16 - 1 teaspoon fennel seeds
→ For Serving
17 - 6 Italian-style French rolls or hoagie buns
18 - 1 cup giardiniera (Chicago-style hot pepper relish)
19 - 1 cup roasted sweet peppers
# Directions:
01 - Preheat oven to 325°F. Position the rack in the lower-middle position for even heat distribution.
02 - Pat the beef chuck roast thoroughly dry with paper towels. Rub evenly with olive oil. Combine kosher salt, black pepper, dried oregano, dried basil, garlic powder, and crushed red pepper flakes in a small bowl. Press the spice mixture firmly onto all surfaces of the roast.
03 - Set a large Dutch oven or heavy oven-safe pot over medium-high heat until rippling hot. Sear the seasoned roast on all sides, approximately 2 to 3 minutes per side, until a deep golden-brown crust forms. Transfer the roast to a plate and set aside.
04 - In the same pot, add the sliced onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant. Pour in the beef broth, water, and Worcestershire sauce. Add the Italian seasoning, sliced green bell pepper, and fennel seeds. Scrape up any browned bits from the bottom of the pot to deglaze.
05 - Return the seared roast to the pot, nestling it into the liquid. Cover tightly with a heavy lid or foil. Transfer to the preheated oven and braise for 2.5 to 3 hours, until the beef is fork-tender and pulls apart easily.
06 - Remove the roast from the pot and let it rest on a cutting board for 15 minutes. Strain the cooking liquid through a fine-mesh strainer into a bowl, discarding the solids. Skim off any excess fat from the surface of the au jus.
07 - Using a sharp knife or meat slicer, slice the rested beef thinly against the grain. Return the sliced beef to the strained au jus and simmer gently over low heat for 5 to 10 minutes, allowing the meat to absorb the flavors.
08 - Split the rolls open and pile the sliced beef generously onto each. Ladle extra au jus over the top. Finish with a generous spoonful of giardiniera and roasted sweet peppers. Serve immediately with additional au jus on the side for dipping.
# Expert Hints:
01 -
- The slow braised chuck roast becomes so tender you can literally pull it apart with a fork, no fancy equipment needed.
- That au jus is liquid gold and you will find yourself heating up the leftovers just to sip from a mug the next day.
- It feeds a crowd easily and somehow tastes even better when everyone is standing around the kitchen grabbing seconds.
02 -
- Slicing against the grain is not optional and if you cut with the grain you will end up chewing forever no matter how tender the braise was.
- Letting the sliced beef soak in the hot au jus for those extra ten minutes is the step that takes this from good to unforgettable.
- A cheap deli meat slicer changes everything for this recipe if you plan to make it more than once.
03 -
- Skim the fat off the au jus after straining but save it in the refrigerator because that beef fat is liquid flavor for roasting vegetables later in the week.
- Start checking the roast at the two hour mark because every piece of meat is different and overcooking it past the point of shredding makes slicing harder.