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Chicago Italian Beef (Pot Roast Style)

Ingredients

  • Boneless Beef Chuck Eye Roast About Pounds, 1 boneless beef chuck eye roast (about 3 1/2 pounds)
  • Vegetable Oil, 2 tablespoons
  • medium onion, 1, roughly chopped
  • Dried Italian Seasoning, 1 tablespoon
  • Red Pepper, 2 teaspoons crushed
  • Cloves Garlic, 6, roughly chopped
  • Dry Red Wine, 1/2 cup
  • Beef Stock, 3 cups
  • Sprigs Fresh Thyme, 2
  • Green Bell Peppers, 4, seeded and cut into strips
  • Olive Oil, 2 tablespoons
  • Granulated Garlic, 1 teaspoon
  • Soft, 4, hinged sub or hoagie rolls
  • Homemade Hot Giardiniera, recipe follows
  • Boneless Beef Chuck Eye Roast About Pounds, 1 boneless beef chuck eye roast (about 3 1/2 pounds)
  • Vegetable Oil, 2 tablespoons
  • medium onion, 1, roughly chopped
  • Dried Italian Seasoning, 1 tablespoon
  • Red Pepper, 2 teaspoons crushed
  • Cloves Garlic, 6, roughly chopped
  • Dry Red Wine, 1/2 cup
  • Beef Stock, 3 cups
  • Sprigs Fresh Thyme, 2
  • Green Bell Peppers, 4, seeded and cut into strips
  • Olive Oil, 2 tablespoons
  • Granulated Garlic, 1 teaspoon
  • Soft, 4, hinged sub or hoagie rolls
  • Homemade Hot Giardiniera, recipe follows

Directions

Source: http://www.foodnetwork.com/recipes/jeff-mauro/chicago-italian-beef-pot-roast-style-recipe/index.html

* For the pot roast: Preheat the oven to 300 degrees F and position a rack in the middle position.



Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in onions and saute, stirring occasionally until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.



Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks and reserve for the sandwiches.



For the sweet peppers: Toss the pepper strips with the oil, granulated garlic and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.



For the sandwich build: Simmer the jus until very flavorful and hot. Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Take the whole sandwich and quickly dunk in hot jus. Using 2 hands, go the hell to town.
* For the pot roast: Preheat the oven to 300 degrees F and position a rack in the middle position.



Liberally sprinkle the entire roast with salt and pepper. H

Grocery List for this recipe

1Boneless Beef Chuck Eye Roast About Pounds

1Kosher Salt And Freshly Ground Black Pepper

1Vegetable Oil

1medium onion

1Dried Italian Seasoning

1Red Pepper

1Cloves Garlic

1Dry Red Wine

1Beef Stock

1Sprigs Fresh Thyme

1Green Bell Peppers

1Olive Oil

1Granulated Garlic

1Kosher Salt And Freshly Ground Black Pepper

1Soft

1Homemade Hot Giardiniera

1Boneless Beef Chuck Eye Roast About Pounds

1Kosher Salt And Freshly Ground Black Pepper

1Vegetable Oil

1medium onion

1Dried Italian Seasoning

1Red Pepper

1Cloves Garlic

1Dry Red Wine

1Beef Stock

1Sprigs Fresh Thyme

1Green Bell Peppers

1Olive Oil

1Granulated Garlic

1Kosher Salt And Freshly Ground Black Pepper

1Soft

1Homemade Hot Giardiniera