Sunday, June 10, 2012

Chicago Style Italian Beef Sandwiches and Au jus

I love the Food Network.
I love The Next Food Network Star.
I love Jeff (last seasons winner).
He's the Sandwich King.
Ever since he shared this recipe it has been a favorite!
It does not dissapoint.
Each time I eat this, I am reminded why I'm so happy he won.

His recipe includes the Sweet Peppers as a topping for the sandwich and his other recipe for the Giardiniera topping (it's always nice to have on hand for all kinds of things) is posted here. They are great together, but as of late have only been doing the giardiniera. 

You will need:

Pot Roast
  • 1 boneless beef chuck eye roast 
  • 4 soft, hinged or hogie rolls
  • Kosher salt and freshly ground black pepper
  • 2 T vegetable oil
  • 1 T dried Italian seasoning
  • 2 tsp. crushed red pepper
  • 6 cloves garlic, roughly chopped
  • 1 med. onion, roughly chopped
  • 1/2 C dry red wine
  • 3 C beef stock
  • 2 sprigs fresh thyme
Sweet Peppers
  • 4 green bell peppers, seeded and cut into strips
  • 2 T olive oil
  • 1 tsp. granulated garlic
  • Kosher salt and freshly ground black pepper

Pot Roast
  • Preheat oven to 300 degrees
  • Lightly sprinkle the entire roast with salt and pepper
  • Heat olive oil in Dutch oven or over medium-high heat
  • Brown the roast on all sides until golden and caramelized (reduce heat if fat begins to smoke)
  • Transfer the roast to a plate and reduce heat to medium
  • Add in onions and saute', stirring occasionally until just beginning to brown (about 8-10 mins)
  • Add in Italian seasoning and crushed red pepper and saute' until fragrant
  • Add garlic and saute' until fragrant
  • Deglaze with the red wine and cook until the alcohol smell diminishes
  • Add beef stock and thyme and bring to a simmer
  • Place roast back into pot and place into the oven
  • Cook roast, turning ever 30 minutes (I turned mine about every 40-45 minutes and it's fine!)
  • Cook for 3-4 hours
  • Transfer the roast to a cutting board and tent with foil.
  • Strain the jus through a fine mesh strainer into a bowl and return back to the pot.
  • Bring to a simmer and adjust the seasoning if necessary.
  • Once cooled a bit, pull the meat into smaller chunks and reserve for the sandwiches.
Sweet Peppers
  • Once pot roast is done, turn up heat to 350 degrees
  • Toss the pepper strips in the vegetable oil, garlic and salt&pepper on a baking sheet
  • Bake, stirring halfway through until lighter in color and soft, about 20 minutes.

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