Go Back
Chicago-Style Italian Beef on a plate
Andre Lewis

Chicago-Style Italian Beef

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs boneless beef top round roast
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tbsp vegetable oil
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp crushed red pepper
  • 6 sturdy Italian sandwich rolls
  • 3/4 cup drained hot giardiniera

Method
 

  1. Heat oven to 325°F; season roast with salt and pepper.
  2. Heat oil in a covered Dutch oven over medium-high; brown roast 4 minutes per broad side.
  3. Add broth and Worcestershire; stir oregano, garlic powder, onion powder, and red pepper around beef.
  4. Cover; roast 70 to 90 minutes, turning once, until center reaches 145°F.
  5. Transfer to a board; rest 15 minutes. Freeze 30 minutes until firm, not frozen.
  6. Slice as thinly as possible across grain with a sharp slicing knife.
  7. Skim excess fat from jus; return slices. Gently warm 5 to 8 minutes until saturated and at least 165°F, without boiling tough.
  8. Split rolls, leaving hinges intact. Fill each with hot beef and 2 tablespoons jus.
  9. Top each with 2 tablespoons giardiniera; serve extra strained jus for dipping.