Ingredients
Scale
- 1 (3-4 pound) beef eye round or bottom round roast
- 6-8 cups beef broth (low-sodium recommended)
- 2 tablespoons olive oil
- 6-8 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (or more to taste)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 2 bay leaves
- 8 crusty Italian rolls
- 8 slices provolone cheese (optional)
- 1 large onion, thinly sliced
- 3 mixed bell peppers (red, green, yellow), thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 jar spicy giardiniera, drained
Instructions
- Pat the beef roast completely dry with paper towels. In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Sear the beef on all sides until beautifully browned. Remove the beef and set aside.
- In the same pot, add a touch more olive oil if needed, then sauté 6-8 cloves of minced garlic for about 30 seconds until fragrant, being careful not to burn it. Pour in 6-8 cups of good quality beef broth. Stir in 2 teaspoons of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of red pepper flakes, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, ½ teaspoon of freshly ground black pepper, and 2 bay leaves. Bring the broth to a gentle simmer.
- Carefully return the seared beef to the pot. The liquid should mostly cover the beef; if not, add a little more broth or water. Cover the Dutch oven tightly and transfer it to a preheated oven at 300°F (150°C). Let the beef slow cook for 3 to 4 hours, or until it’s incredibly tender and easily pulls apart with a fork.
- Once cooked, carefully remove the beef from the pot and place it on a cutting board. Allow it to rest for about 15-20 minutes. While it’s resting, skim any excess fat from the surface of the cooking liquid (your “gravy”) in the Dutch oven, then discard the bay leaves. Slice the beef very thinly against the grain using a sharp knife or meat slicer, or shred it with two forks. Return the thinly sliced or shredded beef to the warm, flavorful broth in the Dutch oven, immersing it completely. Keep the beef and gravy warm on the stovetop over very low heat.
- For the sweet bell pepper topping, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing until they are softened and slightly caramelized, about 8-10 minutes. Stir in 1 tablespoon of red wine vinegar and 1 teaspoon of sugar, cooking for another minute until the liquid evaporates.
- For the spicy giardiniera, simply open a jar of your favorite hot giardiniera, drain it lightly, and have it ready in a bowl.
- Take your crusty Italian rolls and, if desired, lightly toast them. If using, lay a slice or two of provolone cheese on the bottom half of the roll. Generously pile the thinly sliced, gravy-soaked Italian beef onto the roll. Add your desired toppings: a spoonful of the sweet sautéed bell peppers or a generous scoop of spicy giardiniera. Finally, ladle a generous amount of the rich, savory beef gravy right over the top of the beef and bread. Serve immediately, perhaps with extra gravy on the side for dipping.
Notes
An authentic Italian Beef Sandwich recipe featuring tender, thinly sliced beef slow-cooked in a rich, savory broth with Italian herbs, served on a crusty Italian roll.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: American, Italian-American