Chicago Italian Beef Sandwich

Step by stepInstructions

1. Season the roast with salt and pepper. Heat the oil in a Dutch oven and sear the roast on all sides until deeply browned.
2. Add the broth, garlic, oregano, thyme, red pepper flakes, bay leaves, and Worcestershire. Cover and simmer 2 1/2-3 hours, until fork-tender.
3. Remove the roast, let it rest, then slice paper-thin against the grain.
4. Return the slices to the jus and keep warm.
5. Toast the rolls, pile the beef high, add giardiniera and peppers, and serve with extra jus for dipping.