Nitrate & Nitrite Free Chicago-Style Italian Beef Sandwich
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Learn more →Ingredients
6 servings
For the beef
- 3 lb beef top round or bottom round roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- 2 tbsp olive oil
For the jus
- 4 cups low-sodium beef broth
- 1 cup water
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 bay leaf
For serving
- 6 italian-style hoagie rolls or french rolls (about 6 inches each)
- 1 cup hot giardiniera, drained and roughly chopped
- 1 cup jarred sweet roasted peppers, sliced (optional)
Instructions
- 1
Heat the oven to 325°F (165°C). Pat the beef roast dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, dried oregano, dried basil, dried thyme, and red pepper flakes. Rub the olive oil all over the roast, then press the spice mixture evenly onto all sides.
- 2
Set a wire rack inside a roasting pan. Place the seasoned roast on the rack and roast uncovered until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare, about 1 hour 45 minutes to 2 hours. The exterior should be deeply browned and the juices beginning to collect in the pan.
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