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