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Chicago Italian Beef (Pot Roast Style) Recipe

Chicago Italian Beef (Pot Roast Style)

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (311)

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Average Rating:

Total Reviews: 311

Showing 11-20 of 311

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  • on October 15, 2012

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    absolutely love this Sunday dinner recipe! The juice is perfect for 'french dipping' this sandwich, only thing I did differently was tossed some mozzarella cheese on top and melted it in the oven for a few minutes. Also, if you have some extra juice left over (and maybe some meat I used this to make a cream based pasta the next night with 1 can of cream of mushroom and a cup of this awesome juice!

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  • on October 15, 2012

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    This recipe is fantastic. This is the third time I have made it and it alsways comes out great. The recipe is easy and accurate and my family loves it. I made two roasts this time because we never seem to have enough leftovers.

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  • on October 14, 2012

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    Very good and flavorful. The recipe states 4 servings, however, I served 7 people and have a gallon storage container leftover. Maybe it was my cut of meat (I did use a chuck eye roast, but it was not tender at all after 4 hours. Luckily I was doing this a day in advance and let it finish in my slow cooker the next day with another container of beef stock. We added the peppers, giardiniera(store bought, and provolone cheese to ours. I WILL make this again even though it is VERY time consuming. I'm a Chicago girl living on the east coast, so this is at close as I'm going to get!

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  • on October 01, 2012

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    Totally love this recipe, so easy to do and so flavorful. Like others who have commented I am from the Chicagoland area and know how a beef should taste.. and this is it. It may not have the texture (you would need a deli slicer for that but the flavor is spot on. Add ontop the sweet peppers and Giardiniera and you have a true beef sandwich AT home.. bravo!

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  • on September 03, 2012

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    Amazing!

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  • on August 20, 2012

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    I watched the show a couple of weeks ago, printed the recipe and stuck it in my drawer. Thought about it all through the week. I found the recipe, re-read many of the reviews and followed everything except I halved the red pepper flakes and it was absolutely fantastic. I used the jarred spicy pickled florets and make roasted green peppers and the flavors all came together wonderfully. Invited neighbors for the feast ! Raves! Oh and a chuck eye roast is called a chicken frye in Maryland. Who knew?

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  • on August 14, 2012

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    I grew up in Chicago (city proper eating real Chicago Italian Beef all my life. This recipe is SO great, and was so easy to make!!! Thank you Jeff! Keep the amazing sandwiches coming.

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  • on August 08, 2012

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    Absolutely fabulous! Will make again and again.

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  • on July 29, 2012

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    Best Italian beef sandwich recipe I've made yet. Was worried about the heat from all the crushed red pepper, but meat, fat and the bun offset it nicely. Glad he calls it a pot roast style, because that's what all these homemade Italian beef recipes end up being unless you have a meat slicer.

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  • on June 10, 2012

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    I didn't follow the recipe for the giardiniera or the sweet peppers, so I don't feel comfortable rating this lower than 3 stars. I am a fan of Jeff, and have enjoyed some of his other sandwiches, but the amount of crushed red pepper here is insane. I'm not opposed to some heat, but this is an Italian beef sandwich, not a Thai beef sandwich. The au jus I got out of this was overwhelmingly and ridiculously spicy, rendering all the other flavors void. I had to think on my feet an dilute it with a can of tomato soup I had on hand.

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