Italian Hot Beef Recipe

Prep and Sear

Pat the roast dry with paper towels and season all over with 2 tsp salt and 1 tsp freshly ground black pepper. Heat 2 tbs olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Add the roast and brown on all sides, about 4–5 minutes per side, turning with tongs. Remove the roast to a plate.

Sweat Aromatics

Reduce heat to medium. Add the sliced onion to the pot and cook, stirring, until softened and beginning to color, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and Build Sauce

If using, pour 1 cup dry red wine into the pot to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Stir in 14 oz crushed tomatoes, 2 tbs tomato paste, 2 cups beef stock, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 1 tsp red pepper flakes, and 2 bay leaves. Stir to combine and bring the liquid to a gentle simmer.

Braise

Return the browned roast to the pot, nestling it into the sauce. The liquid should come about halfway up the roast; if not, add up to 1/2 cup more stock or water. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until the meat is fork-tender and easily pulls apart, about 3 to 3 1/2 hours depending on roast thickness.

Shred and Reduce Sauce

Remove the pot from the oven. Transfer the roast to a cutting board and let rest 10 minutes. Using two forks, shred the beef into large bite-sized pieces. Meanwhile, skim excess fat from the surface of the braising liquid (use a spoon or fat separator). Place the pot back on the stovetop over medium heat and simmer the sauce, uncovered, for 10–15 minutes until it thickens slightly. Return the shredded beef to the sauce and stir to coat; simmer 5 minutes to absorb flavors. Taste and adjust seasoning with salt and pepper to taste.

Prepare Giardiniera

Drain 1 cup of giardiniera well and roughly chop any large pieces so the vegetables are bite-sized for the sandwich. Fold the giardiniera into the sauced shredded beef (reserve a small amount if you prefer to add extra on the finished sandwich). Warm together for 2–3 minutes.

Toast Rolls and Add Cheese (optional)

Split 6 hoagie rolls and butter the cut sides lightly (or brush with olive oil). Toast in a 400°F (200°C) oven, under a broiler, or on a skillet until golden and crisp, about 3–5 minutes. For Provolone: place a slice or two on the bottom half of each hot roll and top with a portion of the hot beef so the cheese melts. For Cheez Whiz: warm the cheese spread gently in a small pot or microwave (short bursts, stirring) and drizzle or spread on rolls before adding beef.

Assemble Sandwiches

Divide the hot beef and giardiniera evenly among the 6 rolls (approximately 8 oz finished beef per sandwich). Spoon extra braising sauce over the beef for a juicy sandwich. Top with reserved giardiniera if desired and sprinkle with 2 tbs chopped fresh parsley. Close sandwiches and serve immediately.

If any extra sauce remains, serve it in a small ramekin as a dip on the side (au jus). Adjust final seasoning of au jus with salt and pepper to taste.