Chicago Italian Beef Recipe: Better Than Portillo's!

Ingredients

• 3 lbs (1.36 kg) Beef Chuck Roast, trimmed of excess fat
• 2 tbsp (30 ml) Olive Oil
• 1 large Yellow Onion, chopped (approx. 1 cup)
• 2 cloves Garlic, minced
• 1 Green Bell Pepper, chopped (approx. 1 cup)
• 1 Red Bell Pepper, chopped (approx. 1 cup)
• 1 (14.5 oz / 411 g) can Diced Tomatoes, undrained
• 4 cups (946 ml) Beef Broth (low sodium preferred)
• 2 tbsp Italian Seasoning
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Red Pepper Flakes (optional, for heat)
• 1 tsp Salt, or to taste
• 1/2 tsp Black Pepper, or to taste
• 1 tbsp Worcestershire Sauce
• 1 bay leaf
• 2 tbsp cornstarch (optional, for thickening gravy)
• 2 tbsp cold water (optional, for thickening gravy)
• 6-8 Crusty Italian Rolls
• Giardiniera (either store-bought or homemade)
• Optional: Provolone Cheese slices