This Chicago style Italian Beef is so full of flavor, with just the right amount of spices. This recipe was given to me by the sweetest Italian lady, Linda M., who is up heaven , probably making a big pot of this for her folks at this very minute. You will need a meat slicer for this as you want it to be very thin.
One trick I have learned is to keep the sliced beef separate from the gravy (AuJus) until it’s time to heat it up( that keeps the meat tender).
Italian Beef
Servings
16
servingsIngredients
4-5lb Bottom Round Roast
2 TBSP Minced Garlic
3 TBSP Italian Seasoning
Generous shake of black pepper (no salt)
1/3 jar of Hot Giardinara (drain off the oil)
1 cup water
2-3 packages Au Jus gravy mix
Directions
- Preheat oven to 350 degrees
- Place the roast in the pan and rub it with the Italian seasoning, pepper and minced garlic
- Sprinkle the giardinara over the top
- Bake at 350 fat side up for 1 1/2 to 2 hours (meat will still be pink)
- Remove from oven and let cool. Then, wrap the roast if foil and refrigerate overnight.
- Scrape & save all drippings, adding water to get all those yummy bits (store in seal container in the refrigerator).
- With a meat slicer, slice the beef as thin as you can…the thinner the better.
- Heat 2 pkgs of Au Jus as directed on package, using drippings as part of liquid.
- Add 1/3 jar Giardinara, and 1 1/2tsp Italian seasoning to the Au Jus and bring to a boil.
- 10. Turn down the flame to medium heat and add the sliced beef, heating just until medium hot
- 11. Serve on french bread style rolls
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