Chicago Italian Beef (Pot Roast Style)
INGREDIENTS
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1 boneless beef chuck eye roast (about 3 1/2 pounds)
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Kosher salt and freshly ground black pepper
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2 tablespoons vegetable oil
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1 medium onion, roughly chopped
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1 tablespoon dried Italian seasoning
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2 teaspoons crushed red pepper
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6 cloves garlic, roughly chopped
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1/2 cup dry red wine
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3 cups beef stock
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2 sprigs fresh thyme
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4 green bell peppers, seeded and cut into strips
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2 tablespoons olive oil
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1 teaspoon granulated garlic
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Kosher salt and freshly ground black pepper
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4 soft, hinged sub or hoagie rolls
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Homemade Hot Giardiniera, recipe follows
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1/4 cup table salt
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1 cup small-diced carrots
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1 cup tiny cauliflower florets
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4 to 8 serrano peppers, sliced (depending on heat level desired)
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2 cloves garlic, minced
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1 stalk celery, diced small
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1 red bell pepper, diced small
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2 cups canola oil
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1 tablespoon dried oregano
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1/2 teaspoon freshly ground black pepper
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