Homemade Italian Beef
Homemade Italian Beef is a juicy Chicago-inspired beef sandwich.Tender roast beef is slowly cooked with garlic, herbs, and Italian seasonings.The beef is sliced very thin and returned to its flavorful au jus.Crusty Italian rolls provide the perfect base for the juicy filling.Sweet peppers and spicy giardiniera add contrasting flavors and textures.Serve it hot and dipped generously in the savory cooking juices.
Ingredients
For the Beef
- 3½–4 lb (1.6–1.8 kg) beef chuck roast or top round roast
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 2 teaspoons dried oregano
- 1½ teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes, optional
For the Au Jus
- 4 cups beef broth
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 2 bay leaves
- ½ teaspoon crushed red pepper flakes, optional
For Serving
- 6–8 crusty Italian rolls
- 2 green bell peppers, sliced
- 1–2 cups giardiniera
- Extra au jus for dipping
Instructions
Prepare the Beef
- Remove the beef roast from the refrigerator approximately 20–30 minutes before cooking.Pat it thoroughly dry with paper towels.A dry surface helps the seasonings adhere and allows the beef to develop better browning.
Make the Seasoning
- In a small bowl, combine the oregano, basil, thyme, rosemary, onion powder, paprika, salt, black pepper, and optional red pepper flakes.Mix thoroughly.
Season the Roast
- Rub the olive oil all over the beef.Coat the roast generously with the seasoning mixture, pressing the herbs and spices onto the surface.
Sear the Beef
- Heat a large oven-safe Dutch oven or heavy roasting pan over medium-high heat.Sear the beef for approximately 2–3 minutes on each major side, until nicely browned.Do not cook the beef through at this stage.Remove the roast and set it aside temporarily.
Sauté the Aromatics
- Add the sliced onion and green bell pepper to the same pan.Cook for approximately 3–4 minutes.Add the minced garlic and cook for another 30–60 seconds, being careful not to burn it.
Prepare the Cooking Broth
- Pour in the beef broth and water.Add the Worcestershire sauce, soy sauce, Italian seasoning, bay leaves, and optional red pepper flakes.Stir well, scraping the browned bits from the bottom of the pan.These browned bits add valuable flavor to the au jus.
Return the Beef
- Place the seared roast back into the pan.The liquid should come partway up the sides of the roast rather than completely cover it.
Slow Cook
- Cover the Dutch oven with a lid and place it in a preheated 325°F (165°C) oven.Cook for approximately 3–3½ hours, or until the beef is very tender.Cooking time will vary according to the cut and size of the roast.
Check for Tenderness
- The roast should be tender enough to slice easily.For traditional Italian beef, the meat should remain sliceable rather than completely falling apart like pulled beef.
Rest the Beef
- Remove the roast from the cooking liquid and place it on a cutting board.Allow it to rest for approximately 15–20 minutes.Reserve the cooking liquid.
Return the Beef to the Jus
- Place the thinly sliced beef into the warm au jus.Allow it to heat gently for several minutes so the slices absorb the flavorful broth.Avoid vigorously boiling the sliced beef because it can make the meat tougher.
Prepare the Peppers
- While the beef reheats, sauté or roast additional green peppers until tender.Keep them warm for assembling the sandwiches.
Assemble the Sandwiches
- Cut the Italian rolls lengthwise, keeping them connected on one side if desired.Pile a generous amount of juicy beef onto each roll.Add sweet peppers and a spoonful of giardiniera.
Dip and Serve
- Spoon some extra au jus over the beef or dip the assembled sandwich into the cooking juices.Serve immediately while the bread is warm and the beef is juicy.
Notes
- Beef cut: Chuck roast produces rich, tender meat, while top round gives a more traditional roast-beef texture.
- Thin slicing: Very thin slices are important for the classic Italian beef experience.
- Au jus: The cooking broth is an essential part of the sandwich and should be flavorful.
- Bread: Use sturdy Italian rolls that can hold the juicy filling without falling apart.
- Giardiniera: Choose mild or hot giardiniera according to your preferred spice level.
- Peppers: Green bell peppers provide the classic sweet-pepper accompaniment.
- Resting: Resting the roast helps retain its juices before slicing.
- Serving: Italian beef is best served immediately while the beef and au jus are hot.