Italian Drip Beef Sandwich
Featured Pinch Tips Video
- 2 Tbsp
- vegetable oil
- 4 lb
- beef chuck roast
- 1 tsp
- 1 tsp
- coarse ground black pepper
- 32 oz
- beef broth
- 14 oz
- can diced tomatoes, san manzano
- 16 oz
- jar sliced pepperoncinis with juice
- 4 oz
- jar diced pimentos
- 1/2 lb
- smoked provolone cheese, sliced
- 1 c
- shredded parmesan cheese
- 1 large
- loaf italian bread
- 1/4 c
- olive oil, extra virgin
- 4 large
- cloves garlic, minced and mashed
1Preheat oven to 300 degrees.
2Season roast with salt and pepper.
3In a large Dutch oven heat vegetable oil over medium high heat.
4When hot sear roast on both sides, around 3 minutes per side.
5Remove roast to a platter, set aside.
6Add the beef broth, tomatoes with juice, pepperoncini with juice, and pimentos with oil/juice.
7Bring to a boil, reduce heat to medium and stir with a wooden spoon. Make sure any brown bits on the bottom of the pot are released.
8Turn off heat, add the roast, cover with some of the peppers, cover with a lid, place in oven-center rack.
9Roast for 4 and 1/2 hours to 5 hours. You want this "fork tender" and easy to shred.
10When done shred beef-keep it in the pot with all that lovely juice.
11Mince and mash garlic, add to olive oil.
12Cut Italian loaf of the horizontal, place on a cookie sheet.
13Evenly spread olive oil/garlic blend on each side.
14Evenly sprinkle parmesan cheese on each side.
15Place under broiler, turn on and watch carefully. You want your cheese "just" toasted.
16When done remove bread.
17Using a slotted spoon remove meat mixture and layer onto bottom side ofhot bread, however much you want.
18Cover hot meat with sliced smoked provolone.
19Top with the other half of the bread and slice into equal portions.
20If you wish, strain some "au jus" into small bowls for dipping-I do.
21Stand back and mind the snapping teeth.