Makes 8-10 Sandwiches

~ INGREDIENTS ~

For the Italian Beef

• 1 chuck eye or chuck roast (3-4 pounds), tied with butcher's string. Can substitute with rump roast.
• Salt & Pepper
• 2 tablespoons vegetable oil
• 1 medium onion, chopped fine
• 1 tablespoon dried Italian seasoning
• 2 teaspoons crushed red pepper
• 2 tablespoons garlic, minced
• 1/2 cup red wine, dry
• 5 cups beef stock
• 2 sprigs fresh thyme

For the Baked Sweet Peppers

• 4-5 green bell peppers, cut into thin strips
• 1/4 cup olive oil
• 1 teaspoon garlic, granulated
• Salt & Pepper

For the Sandwich

• French, hoagie or sub rolls
• Ronnie's Giardiniera, for topping

~ INSTRUCTIONS ~

1. For the roast: Preheat oven to 300°.
2. Dry rub the entire roast with salt and pepper.
3. Heat the vegetable oil in a large pot or dutch oven over medium-high heat for 2-3 minutes.
4. Place roast in pot, browning the roast on all sides, 5-7 minutes per side; reduce heat if it begins to smoke.
5. Transfer the roast to a plate.
6. Reduce the heat to medium, add the onions and a pinch of salt.
7. Sauté, stirring occasionally, until it just begins to brown, 8-10 minutes.
8. Add the Italian seasoning, crushed red pepper and garlic
9. Sauté again, maybe another minute.
10. Add the red wine and deglaze*, scraping the bottom of the pot with a spatula. Simmer until reduced by about half, another 2-5 minutes. *Deglazing involves adding liquid, such as stock or wine, to a pan to loosen and dissolve food particles that are stuck to the bottom after cooking or searing.
11. Add the beef stock and thyme and bring to a simmer. Scrape anything off of the bottom of the pot.
12. Put the roast back in the pot with all the juices and place in the oven, covered.
13. Cook the roast, flipping every 30 minutes and then uncover the pot for final 30 minutes, until very tender, 3-4 hours.
14. Once the roast is done, transfer to a cutting board and tent with foil. DO NOT dispose the juices in the pot - this is the jus and you will need it.
15. Increase the oven temperature to 350° for the peppers and bread (instructions below).
16. For the sweet peppers: On an oven pan, rub the pepper strips with olive oil, granulated garlic and salt and pepper. Bake while doing the below. The peppers will soften up a bit during this time.
17. Strain the pot roast jus into a bowl and return to the pot. Bring to a simmer until reduced slightly, 5-10 minutes.
18. Once the meat has cooled a bit, remove the butcher's string. Slice the roast beef thinly - as THIN as possible.
19. Return the sliced beef to the jus.
20. For the sandwich: Toast rolls in the oven until golden brown, 5-8 minutes.
21. Dry, Wet, or Dipped? Now you have three options of how to make and serve your Italian beef.
22. Dry: With tongs remove some beef and let the juice drain, place on a roll, add some sweet peppers, and top off with a generous amount of Ronnie's Giardiniera.
23. Wet: With tongs remove some beef and DO NOT let the juice drain, place on a roll, add some sweet peppers, and top off with a generous amount of Ronnie's Giardiniera.
24. Dipped: With tongs remove some beef, place on a roll, and quickly dunk the whole sandwich in the hot jus. Add some sweet peppers, and top off with a generous amount of Ronnie's Giardiniera.
25. Whether you do it dry, wet or dipped, wrap the sandwich in deli paper, parchment paper or foil and let sit, wrapped for 2-3 minutes.
26. Unwrap and enjoy this messy, messy Chicago delight!