Chicago Style Italian Beef (Printable version)
Slow-roasted beef in savory au jus on crusty rolls with giardiniera and peppers.
# What you 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 - 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)
→ To Serve
17 - 6 Italian-style French rolls or hoagie buns
18 - 1 cup giardiniera (Chicago-style hot pepper relish)
19 - 1 cup roasted sweet peppers (optional)
# How To:
01 - Preheat the oven to 325°F.
02 - Pat the beef chuck roast dry with paper towels and rub evenly with olive oil. Combine the kosher salt, black pepper, dried oregano, dried basil, garlic powder, and crushed red pepper flakes in a small bowl. 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 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 to combine, ensuring all the caramelized bits are lifted from the pot.
06 - Return the seared roast to the Dutch oven, nestling it into the liquid. Cover tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds apart.
07 - Remove the roast from the pot and let it rest 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.
08 - Thinly slice the rested beef against the grain using a sharp knife or meat slicer for ultra-thin cuts. Return the sliced beef to the strained au jus and simmer over low heat for 5 to 10 minutes, allowing the meat to absorb the juices.
09 - Split the Italian rolls open and pile the juicy sliced beef generously onto each roll. Ladle extra au jus over the top. Finish with a generous spoonful of giardiniera and roasted sweet peppers to taste. Serve immediately with additional au jus on the side for dipping.
# Expert Advice:
01 -
- The au jus soaks into the bread just enough to make every bite unbelievably juicy without falling apart in your hands.
- Once the beef is in the oven, you barely have to touch it, which makes this feel like way less work than it actually is.
02 -
- Skipping the searing step will leave you with gray, one dimensional meat that tastes like it was boiled instead of braised, so always take the time to get a proper crust.
- Slicing against the grain is not optional here because cutting with the grain gives you chewy, stringy bites that no amount of au jus can rescue.
03 -
- If you have access to a meat slicer or a very sharp knife chilled in the freezer for ten minutes, you can achieve those paper thin slices that make the texture of this sandwich truly authentic.
- The quality of your giardiniera will make or break the final result, so seek out a Chicago brand if possible, or make your own with cauliflower, carrots, celery, and hot peppers packed in oil and vinegar.