Italian beef sandwiches are a beloved comfort food, especially in Chicago where they originated. The key to making these sandwiches is choosing the right cut of beef that will cook up tender and shred easily. But with so many roasting options available, what kind of roast works best?
In this article, we’ll explore the ideal roasts for authentic, fork-tender Italian beef at home. Let’s dive into the specifics on selecting the perfect cut of meat for juicy, flavorful shredded beef sandwiches.
Why Choosing the Right Roast Matters
Italian beef is all about ultra-tender and juicy shredded beef coated in delicious juices. To get the right melt-in-your-mouth texture, you need to start with a cut of beef that will turn succulent and shredable after long, slow braising.
Leaner roasts like sirloin can turn out dry and chewy. Well-marbled chuck or round roasts are better suited for shredding into delicate strands. The marbling provides moisture and flavor as the beef cooks low and slow.
Top Roast Recommendations for Italian Beef
Chuck roast is the classic choice for Italian beef Chuck comes from the shoulder and contains great marbling, The higher fat content keeps the meat tender, Chuck shreds beautifully after cooking all day
Bottom round roast is also an excellent option. Taken from the back leg, bottom round offers great lean flavor. Watch cooking times closely so it doesn’t dry out.
Rump roast delivers delicious Italian beef, too. Part of the round primal, it’s lean yet flavorful. Just slice against the grain if it seems chewy after shredding.
Top round roast works as well. It’s extra lean so monitor moisture and cook times. The flavor is excellent though.
Eye of round roast is another lean choice that shreds nicely. Slice very thin against the grain if chewy after braising.
Beef shoulder or petite tender offer great flavor. Braise these less common cuts until fork tender.
Other Questions About Roast Selection
Here are some other common questions when choosing a roast:
Can I use brisket? Yes! Brisket turns out incredibly moist and shreds perfectly after a long braise.
What about short ribs or back ribs? You can use these meaty ribs, but debone and shred just the beef after cooking.
Is sirloin roast a good option? Sirloin is quite lean so it may turn out chewy if overcooked. Add plenty of moisture if using.
How about a chuck arm roast? The well-marbled chuck arm roast is an excellent choice! It will shred easily.
Pro Tips for Preparing and Cooking the Roast
Once you’ve selected the right cut of beef, keep these tips in mind:
- Trim excess fat to limit greasiness
- Cut roast into chunks to reduce cooking time
- Cook low and slow in broth for fork-tender meat
- Shred with forks once fully tender
- Return shredded beef to juices to reabsorb moisture and flavor
Sample Recipe and Step-By-Step Instructions
Follow this straightforward recipe outline for tender, flavorful Italian beef every time:
Ingredients:
- 3-4 lb chuck, bottom round, or rump roast
- 1⁄4 cup Italian dressing mix
- 1 jar pepperoncini peppers, drained
- Beef broth
- Hoagie rolls
- Provolone cheese
Instructions:
- Trim excess fat from roast and cut into chunks.
- Place beef in slow cooker and add dressing mix, pepperoncinis, and enough broth to cover halfway.
- Cook on low 8-10 hours until fork tender.
- Shred beef right in cooker using two forks.
- Return shredded meat to juices and let sit 30 minutes.
- Pile juicy shredded beef onto hoagie rolls.
- Top with provolone cheese and serve!
Frequently Asked Questions
Can I use leftover pot roast? Yes! Shredded pot roast makes amazing Italian beef. Follow the recipe, using sliced pot roast instead of a fresh roast.
What if I can’t find the right roast? Opt for a well-marbled chuck eye roast or shoulder roast. Avoid lean sirloin or London broil.
How long should I cook the roast? Cook until fork-tender, which can take 8-12 hours depending on size. Check after 8 hours.
Should the beef shred easily? Yes, the beef should pull apart into shreds very easily using just fork tines. This ensures tenderness.
Can I use the oven or pressure cooker? Absolutely! Use a Dutch oven in the oven at 325°F for 3-4 hours. Or use a pressure cooker for 60-90 minutes.
Choose the Right Roast for Tender, Flavorful Italian Beef
When making Italian beef sandwiches at home, select a well-marbled chuck, rump, or round roast for the best results. Proper low-and-slow cooking is also key for succulent, shredable meat. With the ideal cut and the right techniques, you’ll achieve tender, juicy Italian beef perfection. Mangia!
Italian Beef Au Jus:
Au jus is the backbone of this recipe and makes or breaks a good Italian beef sandwich. The whole roast will slowly cook in the au jus and it will be used again to reheat the slices of beef and to even dunk your sandwich.
To make a truly good au jus you need two parts; beef stock and a homemade Italian seasoning mixture. Here is how to make the spice blend:
- Garlic Powder
- Black Pepper
- Celery Salt
- Fennel
- Coriander
- Smoky Paprika
- Basil
- Oregano
- Thyme
- Rosemary
- Red Pepper Flakes
- Whole Bay Leaves (add these in separately from the blend)
The Beef:
To get the best flavor out of your beef, you should begin preparing the roast 1-2 days in advance.
Remove the bottom roast from the packaging and pat it dry with paper towels to remove the excess moisture. Trim off any large portions of fat or silver skin on the roast, then lightly coat it in olive oil and coarse kosher salt.
Place the beef roast onto a wire rack over a baking sheet. Place it in the fridge for 1-2 days to “dry brine”. This allows the salt to draw moisture out of the meat to dissolve the salt. It then reabsorbs the moisture and helps season the inside of the roast with salt.
Dry brining also intensifies the beef flavor of the meat as it loses some of its natural moisture in the fridge and creates a nice dry outside for getting a perfect sear.
The Au Jus:
If you want to make your own beef broth or stock you can. I used a very high-quality beef stock I purchased from my local butcher. Combine the Italian spice blend mixture and keep it separate from the beef stock.
- Preheat the oven to 325 F. Place the oven rack one below the center.
- Preheat a heavy bottom pan over medium-high heat and add a high smoke point oil to the pan (I like avocado oil). Remove the beef roast from the fridge and pat it dry once more with paper towels.
- Sear each side of the beef roast in the pan until it easily releases with tongs and is brown on all sides. Remove it from the pan and turn off the heat but leave the pan on the burner. Wipe out the excess oil with paper towels.
- In the hot pan, add some butter and allow it to melt. Add the seasonings to the butter and whisk for a few minutes to amplify the aromatics.
- Take the beef roast and coat it in the seasonings. Add the beef broth to the pan and pour it around the beef roast. It doesn’t need to cover the meat completely.
- Bring the beef broth mixture up to a simmer on the stove. Once simmering, remove it from the stove and place it into the oven.
- Allow the meat to cook for 3.5-4 hours uncovered. Remove the roast from the oven when the internal temperature on a thermometer reads 195 F. (yes, 195 F is correct see notes in the recipe card). The meat should be tender but shouldn’t fall apart.
- Let the roast and the au jus rest for 40-60 minutes to cool slightly and then place it overnight into the fridge. You cannot slice the roast until it’s fully cooled for several hours.
What Cut Of Beef Do I Use For Italian Beef Sandwiches?
If you’re making Italian beef at home you have two main options for a beef roast:
- Bottom Round Roast (preferred)
- Top Round Roast
These two cuts are often used for making roast beef. While we cannot call this sandwich roast beef (that would be a crime), you are essentially following similar steps.
Choose a large, even-looking cut of beef. There won’t be much marbling but the roast should have a large fat cap. You can leave this one, but I prefer to trim it off so the thinly sliced cooked beef isn’t fatty when I go to make the sandwich.
