I bought a 5-pound bottom round roast with the intention of making chili. That didn't happen as you can tell from the subject.
While visiting friends in Urbana, IL at the end of September, we were served shredded beef with the correct seasonings for the Italian beef sandwiches of my youth in the Chicago area. My palate memory demanded that I prepare the recipe at home. My past attempts were not correct. Getting the seasonings correct was the problem. Problem solved!
The round roast was braised in the seasoning proportions that were given to me by our hostess. Altho I did not shred the beef, it was thinly sliced and reheated in the reserved braising juice. The meat was then put in small ciabatta loaves along with fried green bell pepper strips and provolone cheese. Molto saporito!
We've lived in the Philly area for 35+ years, and I do enjoy the Philly cheese steaks with provolone, not squeeze cheese. The Chicago nostalgia trip was truly a gustatory joy.