Chicago Italian Beef (Pot Roast Style)

Get this all-star, easy-to-follow Chicago Italian Beef (Pot Roast Style) recipe from Jeff Mauro

Directions Watch how to make this recipe. For the pot roast: Position a rack in the middle position and preheat the oven to 300degrees F.Liberally sprinkle the entire roast with salt and pepper....

  • Yield: 6 servings
  • Cooking time: 4 Hour 40 Min
  • Rating: 5/5
  • Publisher:


  • 1 boneless beef chuck eye roast (about 3 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, roughly chopped
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoons crushed red pepper
  • 6 cloves garlic, roughly chopped
  • 1/2 cup dry red wine
  • 3 cups beef stock
  • 2 sprigs fresh thyme
  • 4 green bell peppers, seeded and cut into strips
  • 2 tablespoons olive oil
  • 1 teaspoon granulated garlic
  • Kosher salt and freshly ground black pepper
  • 6 soft, hinged sub or hoagie rolls
  • Homemade Hot Giardiniera, recipe follows
  • 1/4 cup table salt
  • 1 cup small-diced carrots
  • 1 cup tiny cauliflower florets
  • 4 to 8 serrano peppers, sliced 1/4 -inch (depending on heat level desired)
  • 2 cloves garlic, minced
  • 1 stalk celery, diced small
  • 1 red bell pepper, diced small
  • 2 cups canola oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon freshly ground black pepper

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