Ingredients

Fortified Beef Jus (makes ≈ 1 quart)

• 1 quart (950 ml) low-sodium or unsalted beef stock (homemade preferred)
• 1 medium onion, roughly chopped
• 1 medium carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste (optional)
• 1 tsp black peppercorns
• 1 tsp fennel seed (optional)
• 1 tsp dried oregano
• ½ tsp dried thyme or 1 sprig fresh thyme
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 1–2 tsp kosher salt, to taste
• 1½–2 tsp unflavored beef gelatin powder (or 1 sheet gelatin)
• 2 tbsp olive oil or beef fat

Braised Beef

• 3–4 lb beef roast (top round, eye of round, or sirloin tip)
• Kosher salt & freshly ground black pepper
• 2 tbsp olive oil or beef tallow
• 1 batch Fortified Beef Jus (above)
• Optional: ½ tsp red pepper flakes or 1 sliced fresh chili
• Optional: 2 tbsp red wine vinegar for finishing

To Serve

• Long rolls or French rolls
• Hot giardiniera or sliced roasted peppers
• Provolone slices (optional)

Instructions

1. Make the Fortified Beef Jus

1. Heat 2 tbsp oil or beef fat in a saucepan over medium heat. Add onion, carrot, celery and garlic. Sauté until softened and beginning to brown (~8–10 minutes).
2. Stir in tomato paste and cook 1–2 minutes until it darkens slightly (adds color/umami).
3. Add the beef stock, Worcestershire, peppercorns, fennel seed, oregano, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 30–45 minutes, allowing flavors to concentrate (reduce by ~⅓).
4. Strain the liquid through a fine-mesh sieve, pressing on solids to extract flavor. Return the strained liquid to a clean pot and keep warm.
5. Bloom gelatin: sprinkle 1½–2 tsp gelatin over 2 tbsp cold water and let sit 5 minutes. Whisk the bloomed gelatin into the hot (not boiling) jus until fully dissolved. Taste and season with 1–2 tsp salt as needed. Hold warm; the gelatin will give the jus body and a glossy finish.

2. Braise the Beef in the Fortified Jus

1. Preheat oven to 325°F (160°C).
2. Pat the roast dry. Season generously with kosher salt and black pepper—seasoning the exterior helps develop flavor in the braise.
3. In a heavy Dutch oven over medium-high heat, warm 2 tbsp oil or tallow. Sear the roast on all sides until a deep brown crust forms (3–4 minutes per side). Remove roast and set aside.
4. Deglaze the pot with a splash of water or a few tablespoons of the strained jus, scraping up browned bits. Return the roast to the pot and pour in enough fortified jus to come roughly halfway up the roast. (Reserve any extra jus for serving.)
5. Cover tightly and transfer to the oven. Braise for about 2½–3 hours, turning once halfway, until the roast is fork-tender yet still sliceable (aim for very tender meat that still holds thin slices).
6. Remove the pot from the oven and allow the roast to rest in the liquid for 30–45 minutes (off heat). This resting helps flavors redistribute and makes slicing easier.
7. Lift the roast from the jus. For easier, neater slices, chill briefly (15–30 minutes) until the roast firms slightly—this is optional but helpful in a busy kitchen.
8. Slice the roast paper-thin across the grain. Reheat the reserved jus and return the sliced beef to the hot jus just to warm through (30–60 seconds per portion). If desired, add 2 tbsp red wine vinegar for brightness and/or a pinch of red pepper flakes for heat.

3. Assemble Sandwiches

1. Warm or toast long rolls. Pile warm, thinly sliced beef into rolls.
2. Top with hot giardiniera or roasted peppers and optional provolone.
3. Serve with a small bowl of hot fortified jus for dipping, or ladle jus over the sandwich for a “wet/dipped” version.

Chef’s Notes & Storage

• Gelatin note: The gelatin gives the jus a clingy, glossy mouthfeel. If you refrigerate leftovers, the jus will gel—reheat gently to melt before serving.
• Don’t shred the beef: Slice paper-thin. It should be tender but sliceable so each bite has nice texture and the jus coats the slices.
• Make-ahead: Braise and chill overnight. Reheat slices in warm jus when ready to serve; this is how many beef stands get the best texture and flavor.
• Adjust salt at the end: Because stock and gelatin concentrate during reduction, always taste and finish seasoning at the end.
• Rolls: Use sturdy long rolls that will soak jus without falling apart. Brushing the inside of the roll with melted butter after toasting adds a nice barrier.