Italian Beef Recipe

Trim and sear

Pat the chuck roast dry with paper towels and trim excess fat if desired. Season all over with 1 tsp salt and 1 tsp black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tablespoon olive oil. When oil is hot and shimmering, sear the roast 4–5 minutes per side until deeply browned. Remove roast and set aside.

Deglaze

Reduce heat to medium. Add the dry red wine to the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer 2 minutes to reduce slightly.

Assemble braise

Return the roast to the pot and add beef broth, 1 cup water, Worcestershire sauce, and 1 cup pepperoncini juice. The liquid should come about halfway up the roast; add a little more water or broth if needed. Bring to a gentle simmer.

Prepare aromatics

While searing, thinly slice the onion and smash then mince the garlic. Stir the onion and garlic into the simmering braising liquid along with dried oregano, basil, thyme, rosemary, crushed red pepper flakes, remaining 1/2 tsp salt, and the bay leaves.

Braise low and slow

Cover the pot with a tight-fitting lid and reduce the heat to low so the liquid barely simmers (small bubbles). Braise on the stovetop for 3 to 3 1/2 hours, or in a 300°F (150°C) oven for 3 to 3 1/2 hours, until the beef is fork-tender and shreds easily. Check once after 90 minutes: if liquid is low, add up to 1/2 cup water or broth.

Shred and adjust

Remove the roast to a cutting board and let rest 10 minutes. Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat. Skim any excess fat from the top of the braising liquid, then return shredded beef to the pot and stir in the pepperoncini peppers. Simmer uncovered 10 minutes so flavors meld. Taste and adjust seasoning with additional salt, pepper, or pepperoncini juice to taste.

Build sandwiches

Split the rolls and lightly toast cut sides under a broiler or in a skillet. Pile warm shredded beef onto rolls, spooning some of the braising jus (au jus) over the meat. Top each sandwich with a slice of provolone and place briefly under the broiler until cheese melts, about 1–2 minutes. Garnish with chopped parsley. Serve remaining jus in a small bowl for dipping.

Make ahead and storage

Italian beef improves after resting. Refrigerate leftover beef and jus in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently in a pot with reserved jus to keep moist.