Go Back
Chicago-Style Italian Beef with Giardiniera
Andre Lewis

Chicago-Style Italian Beef with Giardiniera

This is the long-cook sandwich in the group. Chuck roast braises until sliceable-tender in peppery beef jus, then gets piled into sturdy rolls with hot giardiniera. Dip the cut edge if you like, but soaking the entire roll is a commitment, not a default.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs boneless chuck roast
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tbsp neutral oil
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp crushed red pepper
  • 8 sturdy Italian rolls split
  • 1 cup drained hot giardiniera

Method
 

  1. Season the chuck roast with salt and black pepper and let it stand at room temperature for 30 minutes.
  2. Heat the oil in a Dutch oven over medium-high heat and brown the roast for 4 minutes per broad side until a dark crust forms.
  3. Add the broth, Worcestershire, oregano, garlic powder, onion powder and crushed red pepper, scraping the browned bits from the pot.
  4. Cover and braise in a 325°F oven for 3 to 3 1/2 hours until the center reaches about 195°F and a fork slides in easily.
  5. Cool the beef in the jus for 20 minutes, slice it thinly across the grain and return the slices to the pot for 15 minutes.
  6. Pile the hot beef into the rolls, spoon 2 tablespoons giardiniera over each and serve with small cups of strained jus for dipping.