Italian Beef Recipe
Make Italian Beef Recipe in just 3h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Au Jus / Finishing
To Serve
Method
Beef and Marinade
- 1
Trim and season
Pat the chuck roast dry with paper towels. Trim excess fat if desired. Rub 1.5 tsp salt and 1 tsp black pepper evenly over the roast.
- 2
Sear the roast (optional but recommended)
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until browned all over. Transfer the roast to a plate.
- 3
Build the braising liquid
Reduce heat to medium. Add the sliced onion to the pot and cook 4–5 minutes until softened and starting to brown, stirring. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons Worcestershire sauce, 2 tablespoons dry Italian seasoning, 1 teaspoon crushed red pepper flakes, and 1 tablespoon beef base (if using). Pour in 4 cups beef broth and 1 cup red wine (or replace wine with an extra cup of broth). Scrape the bottom of the pan to release browned bits.
- 4
Braise
Return the seared roast to the pot, nestling it into the liquid and onions. Bring to a gentle simmer, then cover with a tight-fitting lid. braise on the stovetop over very low heat for 3 to 3 1/2 hours, or transfer to a 325°F (160°C) oven and braise for the same time, until the beef is fork-tender and easily shreds.
Au Jus / Finishing
- 5
Shred the beef
Carefully transfer the roast to a cutting board or large bowl. Use two forks or meat claws to shred the beef into bite-sized pieces, discarding any large chunks of fat. Keep the braising liquid and onions in the pot.
- 6
Adjust and finish the jus
Skim or spoon off excess fat from the surface of the braising liquid if desired. Stir in 1 tablespoon butter for gloss and richness. Taste the jus and adjust seasoning with additional salt (up to 1/2 tsp more) and pepper as needed. If you want a deeper beef flavor, whisk in 1 tablespoon concentrated beef base dissolved in a little hot jus. For a slightly thicker jus, make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk into simmering jus and cook 1–2 minutes until slightly thickened.
- 7
To Serve
- 8
Prepare rolls and assemble
Preheat broiler or oven to 375°F (190°C) if toasting rolls. Split hoagie rolls and place on a baking sheet. Optionally brush roll interiors lightly with melted butter. Toast rolls under the broiler 1–2 minutes or in the oven 5–7 minutes until lightly crisped.
- 9
Assemble sandwiches
Pile generous portions of shredded Italian beef onto each roll, spooning extra hot jus over the meat (dipping cups of jus for serving is traditional). Add giardiniera or pickled peppers to taste. If using provolone, place slices over the hot beef and briefly place under the broiler to melt, or simply add on top to soften from the hot meat.
- 10
Serve
Serve immediately with small bowls of au jus for dipping and extra pickled peppers on the side.