Italian Beef Recipe

Prep and Sear

Pat the chuck roast pieces dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed Dutch oven or braising pan over medium-high heat. When shimmering, sear the roast pieces, 4–5 minutes per side, until deeply browned. Work in batches to avoid crowding. Transfer seared beef to a plate.

Deglaze

Lower heat to medium. Add the remaining 1 tablespoon olive oil and the sliced onion to the pot; cook, stirring, until softened and beginning to brown, about 6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Pour in the dry red wine and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let the wine reduce by about half, 3–4 minutes.

Build the Braise

Return the seared beef to the pot. Add beef broth, water, crushed tomatoes (with juices), Worcestershire sauce, and beef demi-glace. Stir to combine. Add bay leaves.

Season the Braise

Stir in dried oregano, dried basil, dried thyme, crushed red pepper flakes, remaining 1/2 tsp kosher salt, and remaining 1/2 tsp black pepper. Add whole pepperoncini peppers (if using) and roasted red pepper slices. Bring the liquid to a gentle simmer.

Cover the pot with a tight-fitting lid and transfer to a preheated oven set to 300°F (150°C). Braise until the beef is fork-tender and easily pulls apart, about 3 to 3 1/2 hours. Alternatively, keep the pot on the stovetop over very low heat and braise 3 to 3 1/2 hours, checking occasionally to maintain a gentle simmer.

Shred and Reduce Jus

Remove the pot from the oven. Using tongs, transfer the beef to a cutting board. Remove and discard bay leaves. Skim off and discard any large pools of fat from the surface of the braising liquid. Using two forks, shred the beef into bite-sized strands. Return shredded beef to the pot. Place the pot over medium-high heat and simmer the braising liquid until slightly reduced and saucy, about 8–12 minutes. Stir in butter (if using) and 1 tsp red wine vinegar or a tablespoon of reserved pepperoncini juice to brighten the jus. Taste and adjust salt and pepper.

Assemble Sandwiches

Split the rolls and, if desired, toast open-faced under a broiler for 1–2 minutes. Pile warm shredded beef onto each roll, spooning generous amounts of the reduced jus over the meat. Add roasted red peppers and top with 1–2 slices provolone on each sandwich. If you prefer, place sandwiches under a hot broiler until cheese melts (1–2 minutes). Garnish with chopped parsley.

Serve immediately with small bowls of the remaining jus (au jus) for dipping. Leftover beef stores well in refrigerator for up to 4 days and its flavor improves after a day.