Name: Littlest Little Italys ITALIAN BEEF Recipe
Cook time: 4 h
Total time: 4 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 lbs beef chuck roast (boneless); 6 cups beef broth (low-sodium); 1 cup water; 2 tbs dried Italian seasoning; 6 pcs garlic cloves (minced); 1 pcs onion (large, sliced); 1 cup crushed tomatoes (or tomato sauce); 2 tbs Worcestershire sauce; 1 tbs soy sauce; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp crushed red pepper flakes; 2 pcs bay leaves; 1.5 tsp salt; 1 tsp black pepper (freshly ground); 2 tbs olive oil; 4 cups reserved cooking liquid (strained); 1 cup beef broth (additional, if needed); 1 tbs Worcestershire sauce (additional, to taste); 0.5 tsp salt; 0.5 tsp black pepper; 8 pcs Italian long rolls (such as seeded or plain); 2 cups pickled giardiniera (or pickled peppers/hot pepper mix); 8 slices provolone cheese slices (optional); 4 tbs butter (softened, optional for toasting)

Method

For the Italian Beef

Prepare the roast

Trim excess large pieces of fat from the chuck roast, leaving some marbling for flavor. Pat the roast dry with paper towels and rub all over with salt, pepper, and 1 tablespoon of the olive oil.

Sear the beef

In a large heavy-bottomed Dutch oven or large skillet over medium-high heat, add the remaining 1 tablespoon olive oil. When hot, sear the roast on all sides until well browned (about 4-5 minutes per side). Transfer the roast to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pot and cook until softened and beginning to brown, about 6 minutes. Add the minced garlic and cook 30-60 seconds until fragrant.

Deglaze and build braising liquid

Pour in 1 cup of the beef broth to deglaze the pan, scraping up browned bits. Stir in crushed tomatoes, Worcestershire sauce, soy sauce, dried Italian seasoning, oregano, basil, red pepper flakes, bay leaves, and the remaining beef broth and 1 cup water. Bring to a simmer.

Braise the beef

Return the seared roast to the pot. Cover tightly with a lid and either: (a) transfer to a 300°F (150°C) oven and braise for 3 to 3.5 hours until the meat is fork-tender, or (b) simmer gently on the stovetop over the lowest heat for 3 to 3.5 hours. Check after 2 hours; if liquid is getting low, add up to 1 cup additional beef broth or water. The meat is done when it shreds easily with two forks.

Shred the beef

Carefully remove the roast to a cutting board. Use two forks to shred the meat into long thin slices/strips. Discard bay leaves. Return shredded meat to the pot with the braising liquid and simmer gently for 10-15 minutes to allow the beef to absorb flavors. Adjust seasoning with salt and pepper.

For the Au Jus / Dipping Sauce

Strain the cooking liquid through a fine-mesh sieve into a bowl or measuring cup, pressing on solids to release juices. Skim off excess fat from the top with a spoon or use a fat separator; reserve about 4 cups of flavorful jus. If the jus is too thin or weak, simmer briefly to concentrate or add up to 1 cup additional beef broth. Stir in 1 tablespoon Worcestershire sauce, taste, and adjust salt and pepper as needed. Keep warm for serving.

For Assembling and Serving

Prepare rolls

Preheat broiler or skillet. If desired, split the rolls and lightly butter the cut sides. Toast the rolls, cut-side up under a broiler or in a hot skillet until golden and slightly crisp (30-90 seconds under broiler, watch carefully).

Assemble sandwiches (Chicago-style hot Italian beef)

Using tongs or a fork, pile a generous portion of shredded beef onto the bottom half of each toasted roll. Spoon some hot au jus over the beef to moisten (for dipped sandwiches, dip the whole sandwich in the jus). Top with pickled giardiniera to desired heat and tang. Add provolone slices if using. Close the sandwich and serve with a side bowl of warm au jus for dipping.

Portion guide

This recipe yields 8 generous sandwiches (about 6 oz shredded beef per sandwich). For a 'biggest sandwich' style serving, increase meat per roll and provide extra jus and giardiniera.

Italian Beef Recipe