I prefer to use chuck roast, which yields a shredded beef sandwich. For best results, cook low and slow. If you pull the beef out of the oven or slow-cooker and it doesn’t want to just fall apart easily, put down the fork and let it keep cooking! The magic number is 205° if you’re into meat thermometers, like I am.
Italian Beef Sandwiches
- 2.5-3.5 lb beef chuck roast
- 1 onion
- 1 bell pepper
- 3 cloves garlic
- 1 can beef broth
- 1/2 jar sliced Pepperoncini peppers with juice
- 1 tablespoon Worcestershire sauce
- Italian Seasoning
- Kosher salt & pepper
- Deli rolls such as hoagie
- Provolone cheese optional
Heat a dutch oven or skillet over medium heat with a bit of olive oil. Liberally season the roast with kosher salt, pepper, and Italian seasoning. Brown the roast in the pan on all sides, set aside.
Meanwhile, slice the onion and bell pepper, peel & smash the garlic cloves.
Oven method: Heat oven to 325°. Sprinkle the onion, bell pepper, and garlic around the roast in the dutch oven. Then pour in the Pepperonchini peppers with the juice, the can of beef broth, and the Worcestershire sauce. Cover with the lid and roast for 4 hrs, or until the roast is tender and easily falls apart, 205°.
Slow cooker: Place the onion, bell pepper and garlic in the bottom of 6 quart slow cooker. Place the browned roast on top. Then pour in the Pepperonchini peppers with the juice, the can of beef broth, and the Worcestershire sauce. Cover with the lid. Cook on low for 6-7 hrs or high for around 4 -5 hrs, or until the roast is tender and easily falls apart, 205°.
Remove the roast and shred with two forks. Return the meat to the juices in the pot, keep warm until serving. Serve on buttered and toasted deli rolls. Optional: Place a slice of provolone cheese on top and melt under the broiler.