Entree: United States – Great Lakes – Italian Beef Sandwich (Thinly sliced seasoned roast beef piled on an Italian roll and served with rich au jus and pickled peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 40 min

Additional 30 min

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) top round roast, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 4 garlic cloves, smashed
- 1 large yellow onion, halved and sliced, about 8 oz (225 g)
- 2 cups (480 ml) beef broth
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) Italian seasoning
- 2 bay leaves
- 1 tsp (5 g) sugar
- 4 Italian rolls or French rolls
- 1 cup (240 ml) jarred giardiniera, drained, or pickled pepper mix
- 8 slices (4 oz (115 g)) provolone cheese, optional
- 2 tbsp (30 g) unsalted butter, softened, optional for toasting rolls

Show original ingredient measurements

- 3 lb (1.36 kg) top round roast, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 4 garlic cloves, smashed
- 1 large yellow onion, halved and sliced, about 8 oz (225 g)
- 2 cups (480 ml) beef broth
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) Italian seasoning
- 2 bay leaves
- 1 tsp (5 g) sugar
- 4 Italian rolls or French rolls
- 1 cup (240 ml) jarred giardiniera, drained, or pickled pepper mix
- 8 slices (115 g) provolone cheese, optional
- 2 tbsp (30 g) unsalted butter, softened, optional for toasting rolls

Instructions

1. Preheat oven to 325°F (165°C). Pat roast dry and rub with oil, salt, and pepper.
2. In a large ovenproof Dutch oven over medium-high heat, brown roast on all sides, about 3 minutes per side. Remove roast and set aside.
3. Add onion and garlic to the pot and sauté until softened, about 4 minutes. Stir in Italian seasoning and sugar and cook 1 minute.
4. Deglaze with white wine, scraping browned bits, then add beef broth, Worcestershire, and bay leaves. Return roast to pot; bring to a simmer.
5. Cover and transfer to oven. Braise until the roast is fork-tender, about 2 to 2 1/2 hours.
6. Remove roast and let rest until cool enough to handle, then refrigerate briefly for easier slicing, about 30 minutes.
7. Strain braising liquid into a saucepan and skim excess fat. Bring to a simmer and reduce slightly to concentrate flavor, about 8–10 minutes; adjust seasoning.
8. Thinly slice roast across the grain as thin as possible. Rewarm slices in the hot au jus to heat through.
9. If using cheese, butter rolls and toast lightly in a skillet. Pile warm sliced beef on rolls, ladle extra jus over meat, top with giardiniera and provolone if desired. Serve with extra au jus for dipping.