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Italian Giardiniera Beef Roast

Italian beef roast
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Ingredients

Scale
  • 3 pounds beef chuck roast
  • 2 cups giardiniera (pickled vegetable mix), roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon dried basil (optional)
  • 2 bay leaves (optional)
  • 2 tablespoons tomato paste (optional)
  • 1 medium red bell pepper, sliced (optional)
  • ¼–½ teaspoon red pepper flakes (optional)
  • 1 tablespoon red wine vinegar (optional)

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Pat the beef roast dry with paper towels and season generously with salt, pepper, and dried oregano on all sides.
  3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
  4. Carefully place the seasoned roast in the hot oil and sear for 4-5 minutes per side until deeply browned on all sides, including the ends.
  5. Temporarily remove the seared roast to a plate and reduce heat to medium.
  6. Add sliced onions to the Dutch oven and cook for 3-4 minutes until beginning to soften and turn translucent.
  7. Add minced garlic and cook for just 30-45 seconds until fragrant, being careful not to burn it.
  8. Drain about half the oil from the giardiniera and add the pickled vegetables to the pot, stirring to combine with the onions and garlic.
  9. Return the seared beef to the pot, placing it on top of the vegetable mixture.
  10. Pour the beef broth around (not over) the meat.
  11. Bring the liquid to a gentle simmer.
  12. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
  13. Roast for 3 hours, checking occasionally, until the meat is fork-tender and easily pulls apart.
  14. Once cooked, let the roast rest, covered, for 15-20 minutes.
  15. Transfer the roast to a cutting board and either slice against the grain or shred with two forks.
  16. Skim any excess fat from the surface of the cooking liquid.
  17. Serve the beef topped with the giardiniera sauce and vegetables.

Notes

  • For a spicier version, use hot giardiniera or add red pepper flakes.
  • This roast actually tastes better the next day as the flavors continue to develop.
  • For Chicago-style Italian beef sandwiches, shred the meat and serve on crusty rolls with extra giardiniera.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Italian Giardiniera Beef Roast, giardiniera sauce, Italian beef roast, roasted beef with giardiniera, Giardiniera vegetables

Find it online: https://www.joyliciousrecipes.com/italian-giardiniera-beef-roast-easy-bold/