Hearty beef roast is seasoned in red wine, garlic, and herbs and served with our Mezzetta® Roasted Red Bell Pepper Strips, and Mezzetta® Hot Chicago Style Giardiniera. It’s a hearty sandwich that is sure to satisfy!


Makes 6 servings 1x 2x 4x
  • 1 (3-4lb) boneless beef chuck roast
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 large yellow onion chopped
  • 2 teaspoons italian seasoning
  • 8 garlic cloves roughly chopped
  • 1 cup dry red wine such as cabernet sauvignon
  • 6 cups beef stock
  • 2 spring fresh rosemary
  • 1 bay leaf
  • 6 french rolls toasted for serving
  • Roasted Red Bell Peppers for serving
  • Hot Chicago Style Giardiniera Sandwich Mix * for serving


  1. Preheat your oven to 300°F.
  2. Season the chuck roast liberally with salt and pepper and heat the oil in a large dutch oven over medium-high heat until shimmering.
  3. Once the oil is hot, add the chuck roast and sear on all sides until golden brown and caramelized, about 4-5 minutes per side. Transfer to roast to a clean plate and reduce the heat to medium-low.
  4. Add the onions and additional salt and pepper to the pan and cook until the onions are translucent, about 8 minutes. Add the Italian seasoning and garlic and sauté for another 1-2 minutes until fragrant.
  5. Carefully pour in the red wine and deglaze the pan, scraping up any browned bits and simmer until the liquid is reduced by half, about 6-7 minutes. Add in the stock, rosemary and bay leaf and bring to a gentle simmer.
  6. Return the beef to the pan along with any juices that have accumulated on the plate, cover and transfer the pot to the oven to cook undisturbed for 2 ½ hours.
  7. Remove the lid from the pot and cook for an additional 30 minutes.
  8. Remove the chuck roast from the pot and strain the cooking liquid into a large bowl to remove any solids. Return the liquid to the pot and bring to a gentle simmer over medium-low heat.
  9. Once the beef is cool enough, thinly slice the roast. It should be pull apart tender.
  10. To assemble the sandwich, rub the inside of each toasted roll with a little bit of Mezzetta® Hot Chicago Style Giardiniera oil, add the beef and top with a few Mezzetta® Roasted Red Bell Pepper Strips and a generous spoonful of Mezzetta® Hot Chicago Style Giardiniera. Dip the entire sandwich in the au jus and serve with extra au jus on the side.
  11. Enjoy!

Chef's Note