Get ready to transport yourself to the bustling streets of Chicago with the most mouthwatering, fall-apart tender Italian Beef Pot Roast Sandwich you've ever experienced! This isn't just another sandwich – it's a culinary adventure that combines rich, slow-cooked beef, vibrant vegetables, and a punch of flavor that will have your family and friends begging for seconds. Whether you're a hardcore foodie or just looking to impress at your next gathering, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 lbs beef roast
- 1 cup beef broth
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp black pepper
- 1/2 tsp salt
- 8 hoagie rolls
- Giardiniera for topping
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven or oven-safe pot, combine the beef roast, beef broth, sliced bell peppers, sliced onions, garlic, Italian seasoning, black pepper, and salt. Make sure the beef roast is mostly submerged in the liquid. If necessary, add a little more beef broth.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the beef roast for 4 hours, or until it is tender and easily shreds with a fork.
- After 4 hours, remove the pot from the oven and let it cool slightly. Using two forks, shred the beef roast into bite-sized pieces. Strain the juices from the pot and discard the solids (bell peppers, onions, and garlic). Return the shredded beef to the pot and pour in the strained juices.
- Simmer the beef and juices over low heat for 10-15 minutes, stirring occasionally, until the liquid has reduced slightly and the beef is coated in the flavorful sauce.
- Meanwhile, slice the hoagie rolls in half and toast them lightly. This will help absorb the juices from the beef.
- To assemble the sandwiches, place a generous amount of the shredded beef onto each hoagie roll half. Spoon some of the juices over the beef, making sure each sandwich gets a good amount of the flavorful sauce.
- Top each sandwich with a spoonful of Giardiniera, a spicy pickled vegetable condiment that adds a tangy, crunchy contrast to the rich beef.
- Serve the Chicago Italian Beef Pot Roast Sandwiches immediately and enjoy!
Tips
- Choose the Right Cut: For the most tender results, opt for chuck roast or bottom round – these cuts are perfect for slow cooking and will shred beautifully.
- Low and Slow is the Way to Go: Don't rush the cooking process. The 4-hour braising time is crucial for breaking down the meat's tough connective tissues.
- Juice Management: Save those precious cooking juices! They're liquid gold that will keep your beef moist and flavorful.
- Giardiniera is Key: Don't skip this spicy pickled vegetable topping – it adds an authentic Chicago-style kick that makes these sandwiches truly special.
- Bread Matters: Lightly toasting the hoagie rolls helps them stand up to the juicy beef without getting soggy.
- Make Ahead Friendly: This recipe actually tastes even better the next day, so it's perfect for meal prep or entertaining!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
