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3-4 pound chuck roast (shoulder clod), trimmed of excess fat

2 tablespoons olive oil

1 large yellow onion, chopped

4 cloves garlic, minced

2 tablespoons tomato paste

8 cups beef broth (low sodium preferred)

1 cup dry red wine (optional, but adds depth of flavor)

2 bay leaves

1 tablespoon Worcestershire sauce

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For the Italian beef seasoning blend:

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon dried marjoram

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 teaspoon red pepper flakes (adjust to your spice preference)

1 teaspoon black pepper

1 teaspoon salt (or more to taste)

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For Serving:

Crusty Italian rolls

Giardiniera (store-bought or homemade, recipe below)

Optional: Provolone cheese

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Prepare the Beef:

1. Pat the chuck roast dry with paper towels. This helps it to brown properly.

2. In a small bowl, combine all the ingredients for the Italian beef seasoning blend. Mix well.

3. Generously rub the seasoning blend all over the chuck roast, ensuring it’s evenly coated. Don’t be shy; pack it on!

4. Sear the Beef (Important for Flavor!):

5. Sear the Beef (Important for Flavor!):

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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Once the oil is hot, carefully place the seasoned chuck roast in the pot. Sear the beef on all sides until it’s nicely browned, about 3-5 minutes per side. This searing process develops a rich, flavorful crust that will enhance the overall taste of the dish. Don’t overcrowd the pot; sear in batches if necessary.

Remove the seared beef from the pot and set aside.

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Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot. These browned bits (fond) are packed with flavor.

Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This will add depth and richness to the jus.

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Pour in the dry red wine (if using) and scrape up any remaining browned bits from the bottom of the pot. This process is called deglazing, and it’s crucial for incorporating all those flavorful fond into the sauce.

Let the wine simmer for a few minutes, allowing the alcohol to evaporate.

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Return the seared chuck roast to the pot.

Pour in the beef broth and Worcestershire sauce. The beef should be mostly submerged in the liquid. Add more broth if needed.

Add the bay leaves.

Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and simmer for 3-4 hours, or until the beef is fork-tender and easily shreds. Alternatively, you can transfer the pot to a preheated 325°F (160°C) oven and cook for the same amount of time.

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After searing the beef and sautéing the aromatics in a skillet, transfer everything to a slow cooker.

Add the beef broth, Worcestershire sauce, and bay leaves.

Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.

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Once the beef is cooked, carefully remove it from the pot and place it on a cutting board. Let it rest for 10-15 minutes before shredding it with two forks.

While the beef is resting, skim off any excess fat from the surface of the cooking liquid (jus). This will result in a cleaner and more flavorful jus.

Strain the jus through a fine-mesh sieve or cheesecloth to remove any solids. This will create a smooth and silky jus.

Return the strained jus to the pot and bring it to a simmer over medium heat. Cook for a few minutes, allowing it to reduce slightly and intensify in flavor. Taste and adjust the seasoning as needed.

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Slice the crusty Italian rolls in half.

Dip each half of the roll in the warm jus for a few seconds. This will soak the bread and add flavor.

Pile the shredded Italian beef onto the bottom half of the roll.

Top with giardiniera (store-bought or homemade) and optional provolone cheese.

Drizzle with more jus, if desired.

Serve immediately and enjoy!

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