Chicago Italian Beef

Ingredients

• 4 lb beef top sirloin or bottom round roast
• 2 tbsp kosher salt
• 1 tbsp dried oregano
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp crushed red pepper flakes
• 1 tbsp vegetable oil
• 6 cups beef broth
• 2 bay leaves
• 6 French rolls or Italian sub rolls
• 2 cups hot giardiniera, drained
• 2 green bell peppers, sliced and roasted, optional

Before you cook

• Combine the salt, oregano, garlic powder, onion powder, black pepper, and red pepper flakes in a small bowl.
• Pat the roast dry and rub it all over with the spice mixture, then let it sit at room temperature for 30 minutes.
• Heat the oven to 275 degrees.

Steps

1. Heat the vegetable oil in a Dutch oven over high heat until it shimmers.
2. Sear the roast for about 4 minutes per side, until a dark crust forms all over, then lift it onto a plate.
3. Pour the beef broth into the pot and scrape up the browned bits from the bottom with a wooden spoon.
4. Return the roast to the pot, add the bay leaves, and cover.
5. Roast in the oven for 2 hours, until a thermometer reads 145 degrees at the thickest point for slicing beef that is still pink.
6. Lift the roast onto a board and let it cool for 30 minutes, then refrigerate it for at least 1 hour, since cold beef slices thin and hot beef shreds.
7. Strain the cooking liquid into a saucepan and skim off most of the fat.
8. Shave the chilled beef as thin as you possibly can on a slicer or with a long sharp knife.
9. Bring the jus to a bare simmer and slide the sliced beef into it, then turn off the heat and let it sit for 3 minutes, just until it loses its raw color.
10. Split the rolls most of the way through, leaving a hinge.
11. Lift a heavy tangle of beef into each roll with tongs and spoon jus over the meat.
12. Dip the whole assembled sandwich into the jus for 2 seconds if you want it wet, then top with giardiniera and roasted peppers and eat leaning over the counter.