Chicago Italian Beef Sandwich
Dutch Oven Simmered Roast with delicious Italian flavors & ingredients
Equipment
- cutting board & sharp knife
- large Dutch Oven with lid
- measuring spoons
- 2 parchment paper rounds (to fit Dutch Oven)
Ingredients
- 3-4 lb boneless chuck roast cut into large pieces
- 2 TBS cooking oil
- 1/2 TBS salt
- 1/2 TBS black pepper
- 1/2 TBS garlic powder
- 1/2 TBS onion powder
- 1/2 TBS smoked paprika
- 1/2 TBS dried thyme
- 1/2 TBS dried oregano
- 1/2 TBS crushed red pepper flakes (OPTIONAL)
- 64 oz beef broth
- 4-6 whole pepperonchinis (add juice for added heat)
- 1/2 jar roasted red bell peppers, no juice
- hoagie buns
- sliced provolone cheese
Instructions
- Salt & pepper all sides of roast pieces. In a large Dutch Oven over medium high heat add oil and heat until it sizzles.
- Add in seasoned roast pieces. Sear for 3-4 minutes on each side until golden brown. Remove from pot and place on a plate. NOTE: Sear roast pieces in 2 batches to keep pot form being over crowded.
- In same Dutch Oven add in beef broth and all seasonings. Whisk together. Bring to a boil over high heat. Add in seared roast pieces, pepperonchinis and roasted red bell peppers.NOTE: pepperoncinis and the juice add heat to the dish.
- Place 2 pieces of parchment paper round circles on top of the roast and liquid. Place lid on with a slight vent to allow steam to escape. Cook for 3 hours on medium medium/low until roast is very tender.
- Remove lid and remove parchment paper out of pot. Shred beef and allow to soak in the liquid.
- Take hoagie bun and split down center without cutting through the bun. Place into gravy to coat inside of bun. Place slices of cheese on the gravy side. Then place shredded roast on top of cheese. Fold together like a sandwich and enjoy.