Chicago Italian Beef (Pot Roast Style)

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mmy husband and I made this for dinner with friends and it was a hit. Just finished lunch with leftovers and it was lip smacking good!!

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Awesome! Very delicious! However I did not use beef, my husband and I are hunters and eat alot of venison. So I used venison loin instead, not one drop of fat, so very lean, also cut the amount of red pepper flakes to 1/2 tsp. as my husband can't take the heat like me, still pretty spicey. After straining the au juis I put the venison back in, as it can get pretty dry because it's so lean. My husband loved it, we're always looking for different ways to use venison, and this was a winner. The guiardinara was awesome as well, but did use jalepenos instead, not as hot as serano peppers, this was also great on italian cold cut subs. Keep it up Jeff, I love sandwiches!

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Wowee kazowie, are these ever good!

Much like another reviewer wrote, my husband saw this episode and asked me to make these for his birthday dinner. Since the weather has been obnoxiously hot, instead of finishing the meat in the oven I dumped everything in the crock pot and let it go low and slow overnight. This also gave me a chance to chill the aus jus and skim off the solidified fat before reheating.

The flavor of the meat is incredible And that au jus? So good I could drink it. I was hesitant about the crushed red pepper because my picky 7-yr-old is not a fan of spicy, but it mellowed nice and gave just the right kick. My husband, two hungry grown sons, my daughter and I stuffed ourselves and there's still some left for lunch tomorrow. That was truly a meal in a sandwich, one I will definitely be making again. Thanks, Sandwich King, for helping make a memorable birthday!

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This will be one of my staple recipes!! Easy to make and sooo delicious.Great flavor. I added provolone cheese for a little something extra. The homemade giardiniera was awesome as well!

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My husband and I watched this episode together and he asked for this for his birthday meal. I said okay but was a little skeptical especially about the gardinera. We loved it!!! The au ju was wonderful and all the flavors really came through. We will definately have this again. Can't wait to see what else you have up your sleeve Jeff!!

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Atta boy, Jeff! Way to bring a little Chicago style to the Food Network. I just returned from Chicago, having grown up in Melrose Park. On your advice I dropped in after a Cubs game to Johnnie's. The Italian beef was excellent as is your take on it for the home cook. I doubled the recipe and served it with homemade Antipasto Calibrese that I canned and Giada's recipe for Italian sausage and peppers ( I used sweet Italian rather than turkey as she did for a crowd of 30 people. It looked like a refugee camp the way they dived in to the sandwiches. Followed by trays of tiramisu and some fresh pineapple I marinated in a ginger mint syrup, it was an evening to remember, thanks, in part to your Italian beef! DId I forget to mention your sanwiches pair perfectly with both wine and beer as my guests can attest?

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Wow. My in-laws from Chicago were in town so I decided to give this a shot. It got a passing grade from the locals! The au jus was perfect and the beef shredded beautifully. I will definitely make this again.

All hail the Sandwich King!

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Incredible! I made the pot roast and served over polenta. My family loved it!

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I hesitated making the roast beef, no matter what receipe I follow it turns out tough and dry. But Jeff made it look so easy so I took on the challenge against my family's wishes. They knew they would end up eating shoe leather or fast food. THANKS TO JEFF MY FAMILY LOVED THE BEEF !! It turned out great, the meat just fell apart, it was moist and juicy.
We now have a new Sunday meal !
You were my favorite from the beginning of the challenge, glad you won!

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Very Tasty. I would make this again. I do not like spicy so I didn't make the relish and I also cut the red pepper in half. Initially I thought the Au Jus was too spicy but it does come together with the bread and sweet peppers. I used red and yellow bell pepers becasue that's what I had on hand. Make enough because they are great compliment. I also toasted my bread under the broiler and added a slice of provolone and melted a bit before piling on the meat and peppers. I will definitely make this again.