Chicago Style Italian Beef (Print Version)
Slow-roasted beef in savory au jus on crusty rolls with giardiniera — pure Chicago comfort.
# What You Need:
→ Beef
01 - 1 (3-4 lb) boneless beef chuck roast
02 - 1 tablespoon olive oil
→ Spice Rub
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Au Jus
09 - 4 cups low-sodium beef broth
10 - 1 cup water
11 - 1 tablespoon Worcestershire sauce
12 - 1 large onion, sliced
13 - 4 cloves garlic, minced
14 - 2 teaspoons Italian seasoning
15 - 1 green bell pepper, sliced
16 - 1 teaspoon fennel seeds (optional)
→ For Serving
17 - 6 Italian-style French rolls or hoagie buns
18 - 1 cup giardiniera (Chicago-style hot pepper relish)
19 - 1 cup roasted sweet peppers (optional)
# Directions:
01 - Preheat the oven to 325°F (163°C).
02 - Pat the beef chuck roast dry with paper towels. Rub evenly with olive oil. In a small bowl, combine kosher salt, black pepper, dried oregano, dried basil, garlic powder, and crushed red pepper flakes. Coat the roast thoroughly with the spice mixture on all sides.
03 - Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the seasoned roast on all sides until deeply browned, approximately 2-3 minutes per side. Remove the roast and set aside on a plate.
04 - In the same Dutch oven, add the sliced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Pour in the beef broth, water, and Worcestershire sauce. Add the Italian seasoning, sliced green bell pepper, and fennel seeds. Stir well, scraping up any browned bits from the bottom of the pot.
05 - Return the seared roast to the pot, nestling it into the liquid. Cover tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds apart.
06 - Carefully remove the roast from the pot and let it rest on a cutting board for 15 minutes. Strain the cooking liquid through a fine-mesh strainer into a bowl, discarding the solids. Skim off any excess fat from the surface of the au jus.
07 - Using a sharp knife or meat slicer, thinly slice the rested beef against the grain. Return the sliced beef to the strained au jus in the pot and simmer over low heat for 5-10 minutes, allowing the meat to absorb the flavorful broth.
08 - Split the French rolls or hoagie buns. Pile the au jus-soaked beef generously onto each roll. Ladle extra au jus over the top. Finish with a generous spoonful of giardiniera and roasted sweet peppers. Serve immediately with additional au jus on the side for dipping.
# Expert Tips:
01 -
- The slow braised beef practically melts into the au jus, and once you master this at home you will seriously question ever ordering it out again.
- It is the kind of recipe that fills your whole house with a smell so good your neighbors might show up at the door.
02 -
- Skipping the sear means you lose an entire layer of flavor that the braise cannot replace no matter how long you cook it.
- Slicing with the grain instead of against it will give you chewy stringy pieces no matter how tender the roast is.
03 -
- For a wet sandwich, dunk the whole assembled roll in the au jus for three seconds and accept that you will need a pile of napkins.
- Reheating the beef gently in the jus over low heat keeps it tender, while microwaving it dry will turn it into shoe leather.