Chicago Italian Beef (Pot Roast Style)

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I'm neither from Chicago nor Italian, but had one of these sandwiches from an authentic Chicago establishment years ago and have since been searching for a good recipe. This is it, and it's even simpler than most others I've come across! Other recipes for Chicago Italian Beef Sandwiches typically say to soak the cooked meat for a few days in the au jus before serving, so I cooked mine the day before, sliced it fairly thin, and soaked it overnight in the fridge before heating up and serving the next day. I'll definitely do the same next time I make this, as the soaking process really brought moisture into what was otherwise fairly dry meat. I don't care for gardiniera on it so just used jarred mild Peppadew peppers (they are worth the price! on the sandwiches and thought the sweet/hot combo was perfect. Great food to have on hand for busy weekends.

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OMG!!!! Probably the best sandwich you'll ever eat!!!! I have made this a few times now and have learned to double the broth the roast cooks in because it does cook down a lot. The flavor of the juice is sooooo good and the beef just as tender as can be. On all of Jeff's recipes, I cut back on the cayenne pepper. He adds too much for my taste. Love to see what Jeff is going to make week to week.

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Delicious is an understatement!!! The most tender pot roast I've ever made. I left out the italian seasoning, and also, the red pepper,(to make it child friendly... and doubled the rest of the liquid ingredients as well as the garlic and onion in the recipe. We had pot roast the first night, (over mashed pots, The flavor of the juice was through the roof. Again had leftovers a few days later as sandwiches, and still had enough to freeze. A month later, thawed it out, and added veggies and served up a Beef Stew. Jeff...from one Italian to another... Di prim`ordine!!

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Very good tender beef. I did put a top on while in the oven. I also added a whole link of hot italian sausage during the last 30 mins and made my own version of the chicago combo sandwhich. Toasted the roll, added the sausage, topped with the beef and jus and some peppercini peppers(closest I had to the type they use on a combo. Yumm.

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Best Italian Beef i've ever made!! Love the Sandwich King, will definitely be trying a lot more of his recipes!

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Made this roast as main dish. It was delicious. The leftover meat and gravy turned into a pot pie. Added dried savory to the gravy, sliced mushrooms, potatoes, carrot and peas. Topped with a biscuit crust with dried savory and sprinkled with a cheddar cheese blend.

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The Sandwich King can do no wrong. We've used this recipe several times and it's always a hit, even with our young children! This will be our Valentine's Day meal...I'm craving it right now.

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I made this sandwich for my super bowl party and was it a hit! Even the skinny girl ate 2 sandwiches. I made the giardiniera from scratch but took all of the seeds out of the hot peppers so it was on the mild side. Also I would cut down on the oil as someone suggested. I had to use a slotted spoon to drain off all of the oil before putting it in a serving bowl. I will make this again. Thanks Jeff!

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This came out amazing!! You must use the sweet peppers to counteract the spiciness of the au jus (which by the way will clear your sinuses in a jiffy. I used store bought giardiniera which was fine. Since the dipping juice was so spciy, I cut it with regaular beef broth at the end, to use for actually dipping. I had the real stuff on the sandwich. REALLY AMAZING FLAVORS and spicy, but very tasty!

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Loved this sandwich! It was a little hot for our kids, I might cut down on the crushed red peppers next time. However, I love the heat and did not find it over powering.