I am ridiculously hooked on these sandwiches. Seriously hooked. The slow cooked roast beef is packed full of flavor. Topped off with some creamy provolone on toasted rolls… so good!
I love how convenient it is to whip up a batch of meat on the weekend and stash in the fridge. Weeknight dinner is ready in 5 minutes when all you need to do is heat up the meat & toast some rolls. Simply perfection. I’ve been experimenting with some recipes using the leftovers so you’ll see more of those coming soon!
Italian Shredded Roast Beef
1-2 Tbsp olive oil
3.5 – 4 lb. whole Beef Chuck Roast, trimmed as desired
1 3/4 cups Beef Broth (low sodium)
¼ cups Water
3 Tbsp (heaping) Italian Seasoning
1 tsp Salt (optional)
½ jar (16 oz) Pepperoncini Peppers, With Juice
Preheat oven to 275°F.
In a heavy oven-safe pot or dutch oven, add 1-2 Tbsp olive oil. Over medium-high heat, add chuck roast. Add the roast and sear for 4 – 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 -5 minutes for each side.Remove dutch oven from heat. Add beef broth, water, italian seasoning, salt (if desired), and pepperoncini peppers. Stir to combine seasonings with liquid.
Cover dutch oven and bake in preheated oven for 5-6 hours, or until meat is fork-tender and falling apart. Remove from oven and shred meat. Return to dutch oven.
Italian Shredded Roast Beef Sandwiches
Yields: 8 sandwiches
1 recipe prepared Italian Shredded Roast Beef (recipe above), warmed
8 deli rolls, toasted
8 thick slices provolone cheese
Preheat oven to 400°F. On a large cookie sheet, toast deli rolls (butter is optional) for 5-10 minutes. Top toasted rolls with warm shredded beef & sliced provolone cheese. Return to oven 3-4 minutes, or until cheese is melted. Serve hot.
Source: Adapted from The Pioneer Woman