Chicago Italian Beef Sandwich
Serves 1
Directions
- 1Take out the chuck roast, pat it dry.
- 2Take out the chuck roast, pat it dry.
- 3Take out the chuck roast, pat it dry.
- 4Apply a little horseradish mustard to act as a binder.
- 5Apply a little horseradish mustard to act as a binder.
- 6Apply a little horseradish mustard to act as a binder.
- 7Season heavily on all sides with all-purpose rub.
- 8Season heavily on all sides with all-purpose rub.
- 9Season heavily on all sides with all-purpose rub.
- 10Place the chuck roast on the Weber Searwood smoker, set to about 225 degrees Fahrenheit, and let it smoke for about 3 hours.
- 11Place the chuck roast on the Weber Searwood smoker, set to about 225 degrees Fahrenheit, and let it smoke for about 3 hours.
- 12Place the chuck roast on the Weber Searwood smoker, set to about 225 degrees Fahrenheit, and let it smoke for about 3 hours.
- 13Dice up a yellow onion.
- 14Dice up a yellow onion.
- 15Dice up a yellow onion.
- 16Place the diced onion into a Dutch oven.
- 17Place the diced onion into a Dutch oven.
- 18Place the diced onion into a Dutch oven.
- 19Transfer the smoked chuck roast into the Dutch oven on top of the onions.
- 20Transfer the smoked chuck roast into the Dutch oven on top of the onions.
- 21Transfer the smoked chuck roast into the Dutch oven on top of the onions.
- 22Add a whole jar of peperoncini peppers and their liquid.
- 23Add a whole jar of peperoncini peppers and their liquid.
- 24Add a whole jar of peperoncini peppers and their liquid.
- 25Add a stick of butter, garlic, Worcestershire sauce, beef broth, and Italian seasoning.
- 26Add a stick of butter, garlic, Worcestershire sauce, beef broth, and Italian seasoning.
- 27Add a stick of butter, garlic, Worcestershire sauce, beef broth, and Italian seasoning.
- 28Cover the Dutch oven and place it back on the smoker, continuing to cook until the meat is probe tender (3 to 4 hours).
- 29Cover the Dutch oven and place it back on the smoker, continuing to cook until the meat is probe tender (3 to 4 hours).
- 30Cover the Dutch oven and place it back on the smoker, continuing to cook until the meat is probe tender (3 to 4 hours).
- 31Remove the Dutch oven from the smoker and let it rest.
- 32Remove the Dutch oven from the smoker and let it rest.
- 33Remove the Dutch oven from the smoker and let it rest.
- 34Shred the chuck roast, mixing it with all the juices.
- 35Shred the chuck roast, mixing it with all the juices.
- 36Shred the chuck roast, mixing it with all the juices.
- 37Take a French roll, pile on the shredded chuck roast and the au jus.
- 38Take a French roll, pile on the shredded chuck roast and the au jus.
- 39Take a French roll, pile on the shredded chuck roast and the au jus.
- 40Top it off with some spicy giardiniera for a little heat and crunch.
- 41Top it off with some spicy giardiniera for a little heat and crunch.
- 42Top it off with some spicy giardiniera for a little heat and crunch.
Ingredients
- Chuck roast
- Chuck roast
- Chuck roast
- Horseradish mustard
- Horseradish mustard
- Horseradish mustard
- All-purpose rub
- All-purpose rub
- All-purpose rub
- 1 Yellow onion
- 1 Yellow onion
- 1 Yellow onion
- 1 jar Peperoncini peppers (with liquid)
- 1 jar Peperoncini peppers (with liquid)
- 1 jar Peperoncini peppers (with liquid)
- 1 stick Butter
- 1 stick Butter
- 1 stick Butter
- Garlic
- Garlic
- Garlic
- Worcestershire sauce
- Worcestershire sauce
- Worcestershire sauce
- Beef broth
- Beef broth
- Beef broth
- Italian seasoning
- Italian seasoning
- Italian seasoning
- French rolls
- French rolls
- French rolls
- Spicy giardiniera
- Spicy giardiniera
- Spicy giardiniera
Equipment
SmokerCutting boardKnifeTrayTongsDutch ovenSpoon
Tips
- Use a Dutch oven for better heat retention.
- Don't be skimpy with the seasoning on a big piece of meat.