Tender beef, crusty rolls, giardiniera, and savory au jus create this juicy Chicago classic.
# 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 Italian sandwich rolls
14 - 1 1/2 cups hot giardiniera, drained
15 - 1 cup roasted sweet bell peppers
# Directions:
01 - Pat beef chuck roast dry with paper towels and season generously with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, about 3 to 4 minutes per side.
03 - Add beef broth, water, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, and bay leaf to the pot.
04 - Bring to a simmer, cover tightly, and transfer to a 325°F oven. Braise for 4 hours, flipping the roast once halfway through, until meat shreds easily with a fork.
05 - Remove beef to a cutting board and let rest for 10 minutes. Skim excess fat from the cooking liquid. Shred the beef with two forks, discarding any large pieces of fat.
06 - Return shredded beef to the pot and stir to coat in the flavorful cooking liquid. Let simmer for 5 minutes to absorb the juices.
07 - Split Italian sandwich rolls in half. Lightly toast the cut sides under a broiler for 2 to 3 minutes until golden and crispy.
08 - Pile hot shredded beef onto the bottom halves of rolls, spooning extra au jus over the meat. Top generously with drained giardiniera and roasted sweet peppers.
09 - Place the roll tops on the sandwiches. Serve immediately with small bowls of extra au jus on the side for dipping.
