• bookmarks
    My Recipes
  • Subscribe
  • Membership Benefits
  • Recipes
  • Meals
  • Holidays
  • Food Trends
  • News
  • Kitchen Tips & Tools
  • All Videos
  • About Us
  • Newsletter
  • Follow
Privacy NoticeTerms Of Use
Skip to Content
Logo
  • Recipes
  • Dinners
  • Summer Recipes
  • Kitchen Tips
  • News
Subscribe
sign in
  1. Meals & Cooking
  2. Recipe Headquarters
  3. Pot Roast-Style Italian Beef Sandwiches

Pot Roast-Style Italian Beef Sandwiches

By Jeff MauroPublished: May 10, 2016
Jeff Mauro Sandwich
Chelsea Lupkin
Yields:
1
Total Time:
5 hrs
Arrow Circle Down IconJump to recipe

Dunk in hot jus, devour, repeat.

Advertisement - Continue Reading Below

Ingredients

Pot Roast

  • 1 boneless beef chuck eye roast (about 3 1/2 lbs.)
  • kosher salt
  • Freshly ground black pepper
  • 2 Tbsp. vegetable oil
  • 1 medium onion, roughly chopped
  • 1 Tbsp. dried Italian seasoning
  • 2 tsp. crushed red pepper
  • 6 cloves garlic, roughly chopped
  • 1/2 cup dry red wine
  • 5 cups beef stock
  • 2 sprigs fresh thyme

Sweet Peppers

  • 4 green bell peppers, seeded and cut into strips
  • 2 Tbsp. olive oil
  • 1 tsp. granulated garlic
  • kosher salt
  • Freshly ground black pepper

Sandwich

  • 6 soft hinged hoagie rolls
  • Oil-packed hot giardiniera
  • sweet peppers

Directions

    1. Step 1For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
    2. Step 2Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable 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.
    3. Step 3Transfer the roast to a plate and reduce the heat to medium. Add in the onions and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds.
    4. Step 4Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus.
    5. Step 5Place 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.
    6. Step 6Transfer 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, return to the reduced jus and reserve until ready to build the sandwiches.
    7. Step 7For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
    8. Step 8For the sandwich build: Place some beef on a roll, then some sweet peppers and then some hot giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
Advertisement - Continue Reading Below

Recipe Headquarters

gelato

Gelato

bakewell tart

Bakewell Tart

greek tortellini salad

Greek Tortellini Salad

marinated shrimp skewered with pieces of mango and a few scallions, then grilled and glazed with a tangy mango chutney bbq sauce

Grilled Shrimp & Mango Skewers

Advertisement - Continue Reading Below
merry mozzarella bites

Christmas In July Recipes

roasted beer can chicken

Beer Can Chicken

ice cream with toppings made in a mason jar

Mason Jar Ice Cream

grilled peaches with honey and herbs

Grilled Peaches

pasta salad tossed in a creamy sauce, corn, and cilantro

60 Summer Potluck Recipes

olive oil toasted whole wheat sourdough bread topped with ripe avocado, garlic, lemon juice, and red pepper flakes

Easy 'Love Island'-Inspired Breakfasts

rum punch cocktail in a glass with mint, an orange slice, a lime wheel, and a maraschino cherry

Rum Punch

skewers with cantaloupe balls, mozzarella balls, and fresh basil leaves drizzled with balsamic glaze

Happy Hour Sips & Snacks

Advertisement - Continue Reading Below
Logo
x
tiktok
youtube
facebook
instagram
pinterest
NewsletterSubscribeManage SubscriptionAbout UsDelish Test KitchenMedia KitCommunity GuidelinesAdvertise With UsOther Hearst SubscriptionsDelish Unlimited Membership SupportTurn off Web Notifications
Hearst Lifestyle and Design Group - A Part of Hearst Digital Media

A Part of Hearst Digital Media

We may earn commission from links on this page, but we only recommend products we back.

©2025 Hearst Magazine Media, Inc. All Rights Reserved.

Privacy NoticeCA Notice at CollectionYour CA Privacy Rights/Shine the LightDAA Industry Opt OutTerms of UseSite Map
Cookies Choices