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1
Position a rack in the middle and preheat the oven to 300 | or you can use a 6qt.
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2
Slow cooker on high for 5 hours or on Low for 10 hours
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3
Mix the Rub in a bowl | Coat the meat lightly with Extra virgin olive oil to help the rub stick, sprinkle it generously on the meat, and massage it in.
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4
There will be some left over.
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5
Do not discard it, dump the rest in the juice
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6
Heat the Extra virgin olive oil in a Dutch oven over medium-high heat.
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7
Brown the roast on all sides until golden and caramelized | Reduce the heat if the fat begins to smoke
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8
Transfer the roast to a plate and reduce the heat to medium.
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9
Add in the onions and saute | Next Add the Italian seasoning, crushed red pepper and garlic
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10
Deglaze with the Red wine and cook until reduced by half | Add in Beef stock & Thyme and bring to a simmer
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11
Place the roast back into the pot and place in the oven or crock pot with juice | Cook the roast, turning every 30 minutes, until very tender, 3 - 4 hours | Add Green Bell Peppers the last 20 minutes or Add to crock pot 2 hours on high with roast before serving
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12
Transfer the roast to a cutting board and tent with foil.
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13
Strain the juice through a fine mesh strainer into a bowl and return back to the pot.
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14
Bring to a simmer | Adjust the seasoning if necessary
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15
Once cooled a bit, pull the meat until it shreds, return to pot until ready to build the sandwiches
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16
To assemble the sandwich | Start by Drizzling your sandwich bread with Extra virgin olive oil & Mozzarella cheese on top in the oven for a few minutes at 350 | Spoon some juice directly onto the bun.
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17
Get it wet or keep it Dry | Lay on the beef generously with green peppers, sprinkle on more cheese | Finally some Chicago-style Mild Giardiniera | Pour some juice in a small bowl so you can dunk it or pour it over your sandwich!
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18
Bon Appetit :)
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19
Chicago Italian Beef Sandwiches typically say to soak the cooked meat for a day in the au jus (juice) before serving, so I cooked mine the day before, it's so tender it shreds perfectly.
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20
Soaked it overnight in the fridge before heating up and serving the next day.
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21
The longer it hangs out in the fridge, the better it gets.... Soaking process really brings moisture & flavor into the dry meat.
