Tender beef, crusty rolls, spicy giardiniera, and rich au jus create this Chicago favorite.
# What You'll Need:
→ Beef Preparation
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 sturdy Italian sandwich rolls
14 - 1 1/2 cups hot giardiniera, drained
15 - 1 cup roasted sweet bell peppers
16 - Extra au jus for dipping
# How To Make It:
01 - Pat beef chuck roast completely dry with paper towels, then rub evenly 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, approximately 3-4 minutes per side.
03 - Pour in beef broth, water, and Worcestershire sauce. Stir in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, and bay leaf.
04 - Bring liquid to a simmer, cover tightly, and transfer to a 325°F oven. Braise for 4 hours, flipping meat once halfway through, until fork-tender and easily shredded.
05 - Remove beef to a cutting board and rest for 10 minutes. Skim excess fat from cooking liquid. Shred meat with two forks, discarding large fat pieces, then return to pot.
06 - Split Italian rolls in half and lightly toast if desired. For maximum juiciness, briefly dunk each roll half in the au jus before assembling.
07 - Mound hot shredded beef onto bottom rolls, spooning additional au jus over meat. Top generously with giardiniera and roasted sweet peppers. Close with roll tops.
08 - Pass small bowls of extra au jus alongside sandwiches for dipping. Serve immediately while hot and juicy.
