italian drip beef sandwich

How To Make italian drip beef sandwich

• Step 1
  Preheat oven to 300 degrees.
• Step 2
  Season roast with salt and pepper.
• Step 3
  In a large Dutch oven heat vegetable oil over medium high heat.
• Step 4
  When hot sear roast on both sides, around 3 minutes per side.
• Step 5
  Remove roast to a platter, set aside.
• Step 6
  Add the beef broth, tomatoes with juice, pepperoncini with juice, and pimentos with oil/juice.
• Step 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.
• Step 8
  Turn off heat, add the roast, cover with some of the peppers, cover with a lid, place in oven-center rack.
• Step 9
  Roast for 4 and 1/2 hours to 5 hours. You want this "fork tender" and easy to shred.
• Step 10
  When done shred beef-keep it in the pot with all that lovely juice.
• Step 11
  Mince and mash garlic, add to olive oil.
• Step 12
  Cut Italian loaf of the horizontal, place on a cookie sheet.
• Step 13
  Evenly spread olive oil/garlic blend on each side.
• Step 14
  Evenly sprinkle parmesan cheese on each side.
• Step 15
  Place under broiler, turn on and watch carefully. You want your cheese "just" toasted.
• Step 16
  When done remove bread.
• Step 17
  Using a slotted spoon remove meat mixture and layer onto bottom side ofhot bread, however much you want.
• Step 18
  Cover hot meat with sliced smoked provolone.
• Step 19
  Top with the other half of the bread and slice into equal portions.
• Step 20
  If you wish, strain some "au jus" into small bowls for dipping-I do.
• Step 21
  Stand back and mind the snapping teeth.
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