Description
Delicious Italian beef sandwiches made with a perfectly seasoned roast served with giardiniera and sweet peppers.
Ingredients
Scale
- 5 lb. bottom round roast
- 1 tbsp. kosher salt
- 2 tbsp. avocado oil
- 8 cups low sodium beef stock
- 4 cloves fresh garlic, roughly chopped
- 4 tbsp. butter, melted
- 1 tbsp. celery salt
- 1 tbsp. black pepper
- 1 tsp. red pepper flakes
- 1 tbsp. garlic powder
- 2 tsp. coriander
- 1 tbsp. fennel
- 1 tbsp. smoky paprika
- 1 tbsp. basil
- 1 tbsp. oregano
- 1 tbsp. thyme
- 1 tbsp. rosemary
- 3 whole bay leaves
- 12 Italian French bread rolls
- 1 jar hot giardiniera
- 1 batch Chicago style sweet peppers
Instructions
- Dry-brine the beef by patting it dry and rubbing with kosher salt and half the black pepper; refrigerate uncovered for at least 12 hours.
- Heat avocado oil in a Dutch oven and sear the roast on all sides until browned, about 3–4 minutes per side.
- Remove the meat and sauté fresh garlic in the same pot before adding the spice blend to toast briefly.
- Deglaze the pot with low sodium beef stock, scraping any bits from the bottom, then return the roast and add bay leaves.
- Braise in a 300°F oven (or on low heat) for 3–4 hours until the meat is fork-tender.
- Cool slightly and then refrigerate in the braising liquid overnight.
- Slice the beef thinly across the grain, warm the jus with melted butter, and serve the sandwiches on rolls with giardiniera and sweet peppers.
Notes
- For best results, let the beef marinate for a full 24 hours.
- Serve with extra giardiniera on the side for added flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: sandwiches
- Method: braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 1g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg