Name: Chicago Beef Sandwich
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 3 – 4 pounds rump roast; 1 tbsp salt (for dry brining); 6 cloves garlic, smashed; 4 cups beef broth; 2 cups water; 2 tbsp dried oregano; 1.5 tbsp sweet paprika; 1 tbsp dried basil; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tbsp dried thyme; 1 tbsp mushroom powder (optional); 1 tsp fennel seeds; 1 tsp celery seeds; 1/2 tsp cayenne pepper; 2 bay leaves; Salt and pepper, to taste; 8 Italian rolls; Toppings: giardiniera, sweet peppers, hot peppers

Description

This Homemade Chicago Italian Beef Sandwich is a savory, melt-in-your-mouth creation made with slow-cooked rump roast, fragrant Italian seasonings, and piled high on a crusty Italian roll. Top it with tangy giardiniera or peppers for an authentic taste of Chicago. A hearty and flavorful sandwich that’s perfect for any occasion! #ItalianBeef #ChicagoBeef #HomemadeSandwich #ComfortFood #BeefSandwich #Giardiniera #ItalianCuisine #SlowCookedBeef #SavorySandwich

Ingredients

3 – 4 pounds rump roast
1 tbsp salt (for dry brining)
6 cloves garlic, smashed
4 cups beef broth
2 cups water
2 tbsp dried oregano
1.5 tbsp sweet paprika
1 tbsp dried basil
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried thyme
1 tbsp mushroom powder (optional)
1 tsp fennel seeds
1 tsp celery seeds
1/2 tsp cayenne pepper
2 bay leaves
Salt and pepper, to taste
8 Italian rolls
Toppings: giardiniera, sweet peppers, hot peppers

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Instructions

Dry Brine the Rump Roast: Place the rump roast on a flat baking sheet or rack. Generously coat with salt on all sides. Let it brine in the fridge for at least 4 hours or overnight, uncovered.
Sear the Rump Roast: Preheat your oven to 350°F. Heat oil in a Dutch oven over medium-high heat. Sear the rump roast on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
Deglaze and Add Seasonings: Deglaze the pot with a small amount of water or broth. Add garlic, oregano, basil, garlic powder, onion powder, thyme, fennel seeds, paprika, celery seeds, bay leaves, and mushroom powder. Stir and return the seared roast to the pot. Pour in beef broth and water.
Slow Cook the Rump Roast: Bring the mixture to a simmer, cover, and transfer the Dutch oven to the preheated oven. Cook for 2 to 2.5 hours until the roast is fork-tender.
Rest and Slice the Beef: Once cooked, let the beef cool and refrigerate for at least 4 hours or overnight. Slice thinly against the grain using a sharp knife or meat slicer.
Reheat the Liquid and Assemble the Sandwiches: Reheat the strained cooking liquid. Add the sliced beef to the hot liquid and simmer for 10-15 minutes. Place the beef on the Italian rolls and top with giardiniera, sweet peppers, or hot peppers. Serve with a side of the cooking liquid for dipping.

Notes

For the best flavor, refrigerate the beef overnight before slicing.
You can make the cooking liquid ahead of time and store it for later use.
Use a mandolin or meat slicer for the thinnest beef slices.

Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 5g
Sodium: 1200mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 40g
Cholesterol: 95mg