Chicago Italian Beef (Pot Roast Style)

Name: Chicago Italian Beef (Pot Roast Style)
Prep time: 21 h 25 min
Cook time: 21 h 25 min
Total time: 21 h 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 kgs boneless beef chuck eye roast (about; 710 milliliters beef stock; 1 teaspoons freshly ground black pepper; 473 milliliters canola oil; 237 milliliters diced carrots; 237 milliliters tiny cauliflower florets; 1 stalk celery, diced small; 2 teaspoons crushed red pepper; 118 milliliters dry red wine; 2 sprigs fresh thyme; 2 cloves garlic, minced; 6 cloves garlic, roughly chopped; 1 teaspoon granulated garlic; 4 green bell peppers, seeded and cut into strips; 1 Tbsp dried Italian seasoning; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 1 medium onion, roughly chopped; 1 Tbsp dried oregano; 1 small red bell pepper, diced small; 4 to 8 serrano peppers, sliced 1/4 inch (depending on heat level desired); 6 soft, hinged sub or hoagie rolls; 59 milliliters table salt; 2 Tbsps vegetable oil

Chicago Italian Beef (Pot Roast Style) is a dairy free main course. This recipe makes 4 servings with 1333 calories, 91g of protein, and 75g of fat each. This recipe covers 57% of your daily requirements of vitamins and minerals. It is a pricey recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 21 hour and 25 minutes. A mixture of garlic, wine, granulated garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Watch how to make this recipe.

For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.

Ingredients you will need

Pot Roast

Equipment you will use

Oven

Pot

Liberally sprinkle the entire roast with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke.

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Transfer the roast to a plate and reduce the heat to medium.

Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes.

Ingredients you will need

Onion

Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute.

Ingredients you will need

Red Pepper Flakes

Italian Seasoning

Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half.

Ingredients you will need

Red Wine

Garlic

Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus.

Ingredients you will need

Seasoning

Stock

Thyme

Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.

Equipment you will use

Oven

Pot

Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.

Ingredients you will need

Seasoning

Meat

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Cutting Board

Sieve

Bowl

Aluminum Foil

Pot

For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet.

Ingredients you will need

Granulated Garlic

Salt And Pepper

Olive Oil

Peppers

Pepper

Equipment you will use

Baking Sheet

Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.

Equipment you will use

Oven

Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera.

Ingredients you will need

Hot Giardiniera

Peppers

Beef

Roll

Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.

Combine 2 cups water and the salt in a glass or non- reactive bowl.

Ingredients you will need

Water

Salt

Equipment you will use

Bowl

Mix until the salt is dissolved.

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Salt

Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.

Ingredients you will need

Bell Pepper

Cauliflower

Carrot

Celery

Garlic

Water

Salt

Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper.

Ingredients you will need

Canola Oil

Vegetable

Oregano

Pepper

Equipment you will use

Bowl

Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.

Ingredients you will need

Vegetable

Equipment you will use

Canning Jar