You’ve seen them in O’Hare. Not sure why these beef sandwiches aren’t a nationwide craze because they’re that good!
Cut notches all over the roast with a sharp knife. Rub with Greek seasoning, pepper, salt, and garlic. Cover and refrigerate for at least 4 hours.
Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.
Preheat the oven to 375 degrees F (190 degrees C).
Mix beef broth and bouillon granules together in a roasting pan. Place roast on a rack above the broth so drippings will fall into the broth.
Bake in the preheated oven until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Tent with foil and let cool for 20 minutes.
Pour broth into a saucepan. Bring to a simmer. Slice roast very thinly; dunk slices in the hot au jus and stuff into Italian rolls. Top with giardiniera. Ladle more au jus over each sandwich.
Per Serving: 448 calories; protein 26.4g; carbohydrates 53.4g; fat 13.4g; cholesterol 44.7mg; sodium 1814.1mg.