Pot Roast-Style Italian Beef Sandwiches
By Jeff Mauro
Yields:
1
Total Time:
5 hrs
Jump to recipeDunk in hot jus, devour, repeat.
Advertisement - Continue Reading Below
Ingredients
Pot Roast
- 1 boneless beef chuck eye roast (about 3 1/2 lbs.)
- kosher salt
- Freshly ground black pepper
- 2 Tbsp. vegetable oil
- 1 medium onion, roughly chopped
- 1 Tbsp. dried Italian seasoning
- 2 tsp. crushed red pepper
- 6 cloves garlic, roughly chopped
- 1/2 cup dry red wine
- 5 cups beef stock
- 2 sprigs fresh thyme
Sweet Peppers
- 4 green bell peppers, seeded and cut into strips
- 2 Tbsp. olive oil
- 1 tsp. granulated garlic
- kosher salt
- Freshly ground black pepper
Sandwich
- 6 soft hinged hoagie rolls
- Oil-packed hot giardiniera
- sweet peppers
Directions
- Step 1For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
- Step 2Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke.
- Step 3Transfer the roast to a plate and reduce the heat to medium. Add in the onions and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds.
- Step 4Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus.
- Step 5Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
- Step 6Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
- Step 7For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
- Step 8For the sandwich build: Place some beef on a roll, then some sweet peppers and then some hot giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below