CHICAGO STYLE ITALIAN BEEF SANDWICH Dutch Oven Roast

beef roast

🥗Healthier: turkey breast

💰Cheaper: chuck roast

Turkey reduces fat while still providing protein.

provolone cheese

🥗Healthier: mozzarella cheese

💰Cheaper: American cheese

Mozzarella offers a lighter option, while American is more affordable.

Italian bread

🥗Healthier: whole grain bread

💰Cheaper: sub rolls

Whole grain adds fiber, while sub rolls are often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and using seasoned water is cost-effective.

Welcome viewers and introduce the dish: Chicago style Italian beef sandwich.

Explain that the chuck roast will be cooked low and slow in a Dutch oven for about 3 hours.

Cut the boneless beef chuck roast into smaller chunks to help it cook faster and infuse flavors.

Turn on the burner to medium-high heat and heat the Dutch oven.

Add 1 tablespoon of avocado oil to the pot and let it heat up.

Season the roast chunks with salt and black pepper, rubbing it in for flavor.

Sear the roast chunks in the hot oil for 3-4 minutes on each side until golden brown, cooking in batches if necessary.

Remove the seared roast and set aside on a plate.

Make the braising liquid by adding 64 oz of beef broth to the Dutch oven, scraping up the brown bits from the bottom for flavor.

Bring the broth to a boil and prepare the seasoning mix with half a tablespoon each of salt, black pepper, garlic powder, onion powder, crushed red pepper, paprika, celery salt, thyme, and oregano.

Once the broth is boiling, add the seasoning mix and whisk for one minute to combine.

Taste the broth and adjust seasonings if necessary.

Add some pepperoncini and a little juice from the jar, along with roasted red bell peppers to the broth.

Nestle the seared roast back into the braising liquid and add any juices from the plate.

Cover the pot with parchment paper and then place the lid on, leaving a small gap for steam to escape.

Cook on medium heat for 3 hours, adjusting to medium-low if necessary.

After 3 hours, remove the parchment and check the roast for tenderness, shredding it with a meat chopper or forks.

Prepare the sandwich by placing the shredded beef on a bun and topping it with provolone cheese to melt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens