Italian Beef Sandwich

Make the beef (Dutch oven)

1. Season and sear. Pat the chuck roast dry. Season all over with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast 3 to 4 minutes per side until deeply browned. Transfer to a plate.

   

2. Soften the onions. Reduce heat to medium. Add the sliced onion and cook 5 to 7 minutes, scraping up browned bits as the onions release moisture, until softened and lightly golden. Add garlic and cook 30 seconds.

   

3. Build flavor fast. Stir in Italian seasoning, oregano, fennel seeds (if using), and red pepper flakes (if using). Add tomato paste and cook 1 minute, stirring, until it darkens slightly.

4. Make the jus. Pour in beef broth and water, then stir in Worcestershire, vinegar, and the bay leaf. Bring to a simmer.

5. Braise until shreddable. Nestle the roast back into the pot with any juices. Cover and keep at a bare simmer on low for about 3 hours, flipping once or twice, until it shreds easily with a fork. Avoid a hard boil, which can make the beef tougher.

   

6. Shred and soak. Transfer beef to a cutting board and shred with two forks. Return shredded beef to the pot and let it sit in the hot jus for 10 minutes. Taste and add more salt, pepper, or a splash of vinegar if needed.

   

7. Optional: strain the jus. If you want a smoother dip, use tongs to lift out the beef, then strain the jus through a fine-mesh strainer and return it to the pot. Add the beef back in and keep warm.

Slow cooker option

1. Sear (recommended). Sear the seasoned roast in a skillet, then move it to the slow cooker.

2. Add everything. Add onions and garlic raw (they will soften as it cooks), plus seasonings, tomato paste, broth, water, Worcestershire, vinegar, and bay leaf.

3. Cook until fork-tender. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until it shreds easily. Times can vary by slow cooker and roast size, so let tenderness be the boss. Shred and return beef to the jus.

4. Optional: strain. For a smoother jus, strain it after cooking, then return it (and the beef) to the slow cooker on WARM.

Assemble the sandwiches

1. Toast the rolls. Split rolls and toast cut-side up under the broiler for 1 to 2 minutes, just until golden. If using provolone, add it now and broil 30 to 60 seconds to melt.

   

2. Pile it high. Use tongs to load beef onto each roll. Spoon a little extra jus over the meat.

   Serving note: This recipe makes about 6 hearty sandwiches, roughly 1/2 pound cooked beef per sandwich depending on roll size and how generous you are.

3. Top it your way. Add sweet peppers for mellow, cozy vibes and giardiniera for crunch and heat.

   

4. Dip (optional but classic). Ladle jus into small bowls and dip the sandwich quickly before each bite, or dunk the whole thing if you are feeling fearless.

   

Tips and variations

• Want extra beefy jus? Replace the 1 cup water with more beef broth.
• Like it spicier? Add more red pepper flakes, use hot giardiniera, or stir a spoonful of giardiniera oil into the jus at the end.
• Prefer sliced beef instead of shredded? Chill the cooked roast, slice thin, then warm slices in the jus before serving.
• Make it a cheesy beef. Add provolone and a quick broil, then top with giardiniera. Crisp edges, melty middle. No notes.