italian drip beef sandwich

How To Make italian drip beef sandwich

• 1

  Preheat oven to 300 degrees.
• 2

  Season roast with salt and pepper.
• 3

  In a large Dutch oven heat vegetable oil over medium high heat.
• 4

  When hot sear roast on both sides, around 3 minutes per side.
• 5

  Remove roast to a platter, set aside.
• 6

  Add the beef broth, tomatoes with juice, pepperoncini with juice, and pimentos with oil/juice.
• 7

  Bring 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.
• 8

  Turn off heat, add the roast, cover with some of the peppers, cover with a lid, place in oven-center rack.
• 9

  Roast for 4 and 1/2 hours to 5 hours. You want this "fork tender" and easy to shred.
• 10

  When done shred beef-keep it in the pot with all that lovely juice.
• 11

  Mince and mash garlic, add to olive oil.
• 12

  Cut Italian loaf of the horizontal, place on a cookie sheet.
• 13

  Evenly spread olive oil/garlic blend on each side.
• 14

  Evenly sprinkle parmesan cheese on each side.
• 15

  Place under broiler, turn on and watch carefully. You want your cheese "just" toasted.
• 16

  When done remove bread.
• 17

  Using a slotted spoon remove meat mixture and layer onto bottom side ofhot bread, however much you want.
• 18

  Cover hot meat with sliced smoked provolone.
• 19

  Top with the other half of the bread and slice into equal portions.
• 20

  If you wish, strain some "au jus" into small bowls for dipping-I do.
• 21

  Stand back and mind the snapping teeth.
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