Chicago Italian Beef Sandwich

Instructions

1. 1

   Prepare and Sear the Beef

   • In a small bowl, combine the garlic powder, onion powder, oregano, basil, salt, black pepper, and red pepper flakes.
   • Pat the beef roast dry with paper towels and rub the spice mixture evenly over all sides.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Carefully place the seasoned roast in the hot pot and sear for 3-4 minutes per side, until a deep brown crust forms all over.
   • Once seared, transfer the roast to a 6-quart or larger slow cooker.
2. 2

   Slow Cook the Beef

   • Pour the beef broth into the slow cooker, surrounding the roast.
   • Add the smashed garlic cloves to the broth.
   • Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender.
3. 3

   Slice the Beef and Prepare the Gravy

   • Carefully remove the roast from the slow cooker and place it on a large cutting board. Let it rest for at least 20 minutes. For best results, wrap and chill the roast in the refrigerator for 1-2 hours to make slicing easier.
   • While the beef rests, strain the cooking liquid (the 'gravy' or au jus) through a fine-mesh sieve into a saucepan to remove any solids. Skim excess fat from the surface with a spoon.
   • Once rested or chilled, use a very sharp knife or a meat slicer to slice the beef as thinly as possible against the grain.
4. 4

   Combine Beef and Gravy

   • Bring the strained gravy in the saucepan to a gentle simmer over medium heat.
   • Add the thinly sliced beef back into the hot gravy. Stir gently to ensure all slices are submerged and coated.
   • Allow the beef to warm through for 2-3 minutes. Do not let the gravy boil, as this can make the thin slices of beef tough.
5. 5

   Assemble the Sandwiches

   • Slice the Italian rolls lengthwise, but not all the way through, leaving one side hinged.
   • Using tongs, generously pile the warm, gravy-soaked beef into each roll.
   • Top with a spoonful of hot or mild giardiniera.
   • Serve it 'wet' by spooning extra gravy over the beef, or 'dipped' by holding the entire sandwich with tongs and quickly dunking it into the pot of gravy.
   • Serve immediately with extra napkins.