Chicago Italian Beef Sandwich (Print Version)

Slow-cooked beef sandwich with giardiniera and dipping jus

# What You'll Need:

→ Beef

01 - 3 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ Cooking Liquid

05 - 2 cups beef broth
06 - 1 cup water
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp dried Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp crushed red pepper flakes
12 - 1 bay leaf

→ For Serving

13 - 6 sturdy Italian sandwich rolls or hoagie rolls
14 - 1 1/2 cups hot giardiniera, drained
15 - 1 cup roasted sweet bell peppers
16 - Extra au jus from the pot for dipping

# Method:

01 - Pat beef chuck roast dry with paper towels and season thoroughly with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat. Sear beef on all sides until deeply browned, about 3-4 minutes per side.
03 - Add beef broth, water, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, red pepper flakes if using, and bay leaf to the pot with the seared beef.
04 - Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 4 hours, flipping once halfway through, until beef is fork-tender and easily shreds. Alternatively, cook in a slow cooker on low for 8 hours or high for 4-5 hours.
05 - Remove beef to a cutting board and let rest for 10 minutes. Skim excess fat from the cooking liquid. Shred beef with two forks, removing any large fat pieces, then return shredded beef to the pot to soak in the juices.
06 - Split Italian sandwich rolls in half and toast lightly if desired for added texture.
07 - Pile hot shredded beef onto each roll, spooning a bit of au jus over the meat. Top generously with giardiniera and roasted sweet peppers if using.
08 - Serve immediately with extra au jus on the side for dipping.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, practically collapsing under its own weight after hours of slow cooking
  • That au jus is liquid gold, worthy of sipping from a mug when no ones watching
  • GIardiniera brings the perfect acidic crunch that cuts through all that rich, beefy goodness
02 -
  • Sear hard and dont rush it, because that browning creates hundreds of flavor compounds that slow cooking cant replicate
  • Letting the beef rest before shredding keeps the meat juicy instead of letting all that moisture run onto your cutting board
  • The sandwich needs to sit for a minute after assembly, letting the bread soften slightly in the juices so it doesnt tear apart when you bite down
03 -
  • Ask your butcher for a chuck roast with good marbling, because those fat caps are going to baste the meat from the inside out during the long cook
  • Keep some extra beef broth warming on the back burner, because the jus reduces as it sits and you might want to thin it out at serving time
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