Chicago Italian Beef Sandwich (Printable)
Slow-roasted beef in savory au jus on crusty rolls with giardiniera, a Chicago classic.
# What You'll Need:
→ Beef
01 - 1 (3 to 4 pound) 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 - ½ teaspoon crushed red pepper flakes (optional)
→ 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 (optional)
→ For Serving
17 - 6 Italian-style French rolls or hoagie buns
18 - 1 cup Chicago-style giardiniera (hot pepper relish)
19 - 1 cup roasted sweet peppers (optional)
# How-To Steps:
01 - Preheat the oven to 325°F. Position the rack in the center of the oven.
02 - Pat the beef chuck roast dry with paper towels and rub evenly with olive oil. In a small bowl, combine the kosher salt, black pepper, dried oregano, dried basil, garlic powder, and crushed red pepper flakes. Coat the roast thoroughly on all sides with the spice mixture.
03 - Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the seasoned roast on all sides until deeply browned, approximately 2 to 3 minutes per side. Remove the roast and set it aside on a plate.
04 - In the same Dutch oven, add the sliced onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
05 - Pour in the beef broth, water, and Worcestershire sauce. Add the Italian seasoning, sliced green bell pepper, and fennel seeds. Stir well and bring the mixture to a gentle simmer.
06 - Return the seared roast to the Dutch oven, ensuring it is partially submerged in the liquid. Cover tightly with a lid and transfer to the preheated oven. Braise for 2½ to 3 hours, or until the beef is fork-tender and easily pulls apart.
07 - Remove the roast from the pot and let it rest for 15 minutes on a cutting board. 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.
08 - Using a sharp knife or meat slicer, thinly slice the rested beef against the grain. Return the sliced beef to the Dutch oven, pour the strained au jus over the meat, and simmer gently for 5 to 10 minutes so the beef absorbs the flavorful liquid.
09 - Split the French rolls or hoagie buns and pile the juicy sliced beef generously onto each roll. Ladle extra au jus over the top and garnish with giardiniera and roasted sweet peppers to taste. Serve immediately with a side of extra au jus for dipping.
# Expert Advice:
01 -
- The slow braised beef absorbs so much flavor that every single strand of meat tastes like it was marinated for a week.
- You get to control the heat level with your choice of giardiniera, making it as tame or fiery as your conscience allows.
02 -
- Slicing against the grain is not a suggestion, it is the difference between tender melt in your mouth beef and chewy strands that fight back.
- Do not skip the resting period, because cutting into the roast immediately causes all those precious juices to run out onto your board instead of staying in the meat.
03 -
- For a leaner option, substitute top round roast for the chuck, but add a tablespoon of butter to the braising liquid to compensate for the missing fat.
- Let the spice rubbed roast sit uncovered in the refrigerator overnight before cooking to dry out the surface, which gives you an infinitely better sear.