Italian Beef
A Chicago classic of thin-sliced slow-roasted beef piled on a roll and dunked in its own savory jus, crowned with spicy giardiniera.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Pat the roast dry and rub it all over with the garlic powder, half the Italian seasoning, and 1 teaspoon salt, then sear in a Dutch oven over high heat until deeply browned on every side, about 8 minutes total.
- 2
Pour in the beef broth with the remaining Italian seasoning and red pepper flakes, bring to a gentle simmer, then cover and roast at 325°F for 2 1/2 to 3 hours until the meat shreds easily with a fork.
- 3
Transfer the beef to a cutting board, let it rest for 20 minutes, then chill it for 30 minutes in the refrigerator so it firms up enough to slice paper-thin against the grain.
- 4
Strain and skim the cooking liquid to make the jus, return it to a low simmer, then dip the sliced beef into the hot jus for 30 seconds just before serving so it stays moist.
- 5
Pile the dripping beef into each roll, spoon over a little extra jus, top with hot giardiniera, and serve "wet" with a quick dunk of the whole sandwich in the jus if desired.
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