Ingredients:

  • 5 lb (1.6 kg) Eye of Round or Bottom Round Roast, trimmed
  • 3 Tbsp (45 ml) Olive Oil
  • 1 Tbsp (15 g) Kosher Salt
  • 1 Tbsp (15 g) Cracked Black Pepper
  • 1 Tbsp (15 g) Dried Oregano
  • 1 tsp (5 g) Dried Basil
  • 1 tsp (5 g) Garlic Powder
  • 1/2 tsp (2.5 g) Red Pepper Flakes (adjust to taste)
  • 2 large Yellow Onions, roughly chopped
  • 6 cloves Garlic, smashed
  • 1/2 cup (120 ml) Dry White Wine (optional)
  • 4 cups (950 ml) Beef Broth (low sodium recommended)
  • 2 cups (475 ml) Water
  • 2 Tbsp (30 ml) Red Wine Vinegar
  • 1 Tbsp (15 g) Beef Base/Bouillon
  • 1 tsp (5 g) Dried Marjoram
  • 2 Bay Leaves
  • 8 crusty Italian Rolls or French Bread Baguettes (about 6-7 inches/15-18 cm long)
  • 1 cup (240 ml) Giardiniera (mild or hot pickled vegetable mix)
  • Optional: Provolone cheese, thinly sliced

Instructions:

  1. Prep the Rub: In a small bowl, combine all the dry ingredients for the rub (salt, pepper, oregano, basil, garlic powder, and chili flakes).
  2. Rub the Meat: Generously coat the entire surface of the beef roast with the prepared spice rub.
  3. Sear the Roast: Heat the olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deep golden brown (about 2-3 minutes per side). Remove the beef and set aside.
  4. Sauté Aromatics: Reduce the heat to medium. Add the chopped onions and smashed garlic to the pot, scraping up any browned bits from the searing process. Cook until the onions soften and start to caramelize slightly (about 5-7 minutes).
  5. Deglaze (Optional): Pour in the white wine (if using) and scrape the bottom of the pot thoroughly to incorporate all the flavor. Reduce the liquid by half.
  6. Add Liquid and Seasoning: Stir in the beef broth, water, beef base/bouillon, red wine vinegar, marjoram, and bay leaves. Bring the mixture to a simmer. Taste and adjust seasoning.
  7. Braise: Return the seared beef to the pot. The liquid should cover about 3/4 of the roast. Bring back to a gentle simmer, then cover the pot tightly.
  8. Cook Low and Slow: Transfer the Dutch oven to a preheated oven at 300°F (150°C). Cook for 3.5 to 4 hours, or until the beef reaches an internal temperature of about 190°F (88°C). The meat should be tender but still hold its shape.
  9. Rest and Cool: Remove the beef roast from the jus and place it on a clean platter. Allow it to cool completely to room temperature.
  10. Chill Firmly: Wrap the cooled beef tightly in cling film or foil and refrigerate for a minimum of 3 hours, preferably overnight. This step is crucial for achieving paper-thin slices.
  11. Strain the Jus: Strain the remaining jus through a fine-mesh sieve into a clean saucepan. Discard the cooked solids and skim any excess fat from the surface of the jus. Set the jus aside.
  12. Slice Thin: Using a very sharp knife or mandoline, slice the chilled beef against the grain as thinly as humanly possible.
  13. Reheat Beef and Jus: Place the sliced beef into the strained jus and gently bring the mixture to a simmer over low heat. Simmer for about 5 minutes to ensure the beef is fully reheated and absorbing the jus.
  14. Assemble and Dip: Slice the Italian rolls lengthwise. Using tongs, pull a generous portion of the sliced beef from the jus and pile it high onto the roll. Serve 'wet' by ladling jus over the beef, or 'dipped' by quickly submerging the filled sandwich in the simmering jus before serving.
  15. Garnish: Top immediately with Giardiniera (and Provolone, if desired) and serve straight away.