If you think spending hours slow-roasting beef for hoagies is too much effort, let me introduce you to my masterpiece: Jeff Mauro’s Italian Beef Sandwiches. Trust me when I say, it’s an absolute game-changer.
This recipe is the holy grail of the Food Network star himself. It’s not just any ordinary sandwich; it rivals the best delis in Chicago. But here’s the secret twist – it also doubles as an extraordinary pot roast. Imagine this: a mouthwatering pot roast for dinner, accompanied by perfectly roasted vegetables. And guess what? The leftovers make the most unforgettable sandwiches the next day.
Mauro visited the Delish kitchen to show us exactly how he makes the dish (which you can check out in the video above), and as he cooked, we grilled him on what it takes to make a pot roast so good people fall in love at first bite.
Pot Roast-Style Italian Beef Sandwiches Recipe
- 1 boneless beef chuck eye roast (about 3 1/2 lbs.)
- kosher salt
- Freshly ground black pepper
- 2 tbsp. vegetable oil
- 1 medium onion, roughly chopped
- 1 tbsp. dried Italian seasoning
- 2 tsp. crushed red pepper
- 6 cloves garlic, roughly chopped
- 1/2 c. dry red wine
- 5 c. beef stock
- 2 sprigs of fresh thyme
- 4 green bell peppers, seeded and cut into strips
- 2 tbsp. olive oil
- 1 tsp. granulated garlic
- kosher salt freshly ground
- black pepper
- 6 soft-hinged hoagie rolls
- Oil-packed hot giardiniera
- sweet peppers
Seasoning the Chuck Roast:
To begin, we’ll start with the star ingredient, the chuck roast. This is an affordable cut of meat that we’re going to transform into a tender and flavorful pot roast. I recommend seasoning the chuck roast generously with salt and pepper, ensuring that the flavors penetrate every layer. We’ll sear it to perfection in an enameled cast iron pan, allowing the meat’s natural juices to enhance the braising liquid later on.
Once the chuck roast is seasoned, heat some vegetable oil in the same pan and place the roast in, seasoned side down. By searing the meat on all sides, we lock in its juices and infuse the pan with intense flavor. After searing, remove the roast from the pan temporarily.
In the same pan, add onions and roughly chopped garlic, allowing them to sweat and release their aromatic essence. Keep the heat at medium to prevent burning. Once the onions and garlic have turned golden and translucent, it’s time to introduce dried Italian seasoning and crushed red pepper for a hint of spice. This combination adds depth and complexity to the dish.
Deglazing and Braising:
Next, it’s crucial to deglaze the pan by scraping off any flavorful bits stuck to the bottom. These caramelized remnants will enrich the sauce and elevate the overall taste. Now, add approximately five cups of beef stock to the pan, adjusting the quantity based on the roast’s size. Finally, return the seared chuck roast to the pan, ensuring it’s partially submerged but not completely covered. This way, the meat will braise beautifully in the oven.
Slow Cooking for Tender Perfection:
Place a lid on the pan and transfer it to a preheated oven at 300 degrees Fahrenheit. Let the roast cook low and slow for about three hours. This extended cooking time allows the flavors to meld together, resulting in tender, melt-in-your-mouth beef that will form the centerpiece of our sandwiches.
Building the Sandwiches:
After the long wait, it’s finally time to assemble our Italian beef pot roast sandwiches. Begin with hoagie or sub rolls, preferably ones with hinges. Layer the juicy meat onto the rolls, allowing the rich gravy to cascade down the sides. The combination of meat and bread soaked in flavorful juices is nothing short of heavenly.
Next, add the sweet peppers, which are simply roasted green bell peppers seasoned with oil, salt, and pepper. The vibrant colors and subtle sweetness of the peppers complement the robust flavors of the pot roast perfectly. Be mindful not to overwhelm the sandwich; a few well-placed pieces will do wonders.
To complete the masterpiece, top the sandwich with hot giardiniera, a pickled vegetable mix featuring serrano peppers and cauliflower. The oils from the giardiniera will infuse the bread and intensify the overall taste experience. Finally, drizzle some of the reserved juice and gravy over the top, adding an extra layer of moisture and flavor.