RoastItalian
Italian beef
Chuck, roasted, sliced thin, dipped. Giardiniera. A Chicago sandwich, not a deli stack.
Made it?
4 hr · 30 min hands-on · pull 200°F · rest 30 min
Ingredients
1.5 lb on the fire · ~0.8 lb to the table · 2 plates at 8 oz
- chuck roast1 1/2 lb
- kosher salt1 tbsp
- black pepper2 tsp
- dried oregano1 tbsp
- granulated garlic1 tbsp
- crushed chili1 tsp
- beef stock2 cups
- onion, sliced1
- Italian rolls8
- giardiniera1 cup
Method
- 1
Salt, pepper, oregano, garlic, chili on the chuck. Onion and stock in a Dutch oven. Roast 300°F, covered, until probe-tender, about 3 hours.
- 2
Rest 30 minutes in the juice. Slice thin across the grain — a sharp knife, cold-ish meat slices cleaner.
- 3
Dip the slices back through the jus. Roll, meat, giardiniera, another dip if you want it wet. This is not roast-beef-from-the-case.
If you don’t have it
- Chuck → Sirloin tip or bottom round. Tip slices neater and eats leaner. Chuck is the flavor.
- Giardiniera → Pickled peppers and onion. You still need acid and crunch.
Same cook, different day
Dry
Eating in a car. Dip the meat, not the roll.
Wet
At a table. Dip the whole sandwich. Have napkins.
Cheese
Provolone in the house. Melt on the meat before the giardiniera. Purists skip it.
On the plate
With this, try
- With this dish, try making quick pickled onions.
In the morning, or while the meat is on. Thin red onion, hot vinegar, a pinch of sugar and salt. They pink up as they sit.
15 min
- With this dish, try making french fries.
Par-cook while the meat dry-brines. Finish in the rest window. Russets, ¼-inch, soak, dry. 300°F then 375°F. Salt immediately.
50 min
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min