Ingredients
- 1 4-lb chuck roast
- Salt and pepper
- 3 Tbs butter
- 2 Tbs canola oil
- 2 cups beef broth
- 2 Tbs minced fresh rosemary
- 1 16-oz jar pepperoncini, juice and all
- 2 yellow onions, sliced
- 10-12 deli rolls
Preparation
Step 1
Sprinkle the roast with salt and pepper.
Melt 2 Tbs of the butter and the oil in a heavy pot over high heat. Sear both sides of roast until very brown about 5 min in all. Pour in the beef broth and 1 cup water. Add the rosemary and then pour in the pepperoncini with their juices. Cover the pot and simmer until the meat is tender and falling apart, about 4-5 hours.
Meanwhile heat a skillet over medium heat and add the remaining 1 Tbs butter. Add the onions and saute until light golden brown. Set aside.
Remove the roast from the pot and shred the meat completely using 2 forks. Return the meat to the cooking liquid and keep warm.
To serve, slice wedges out of the top of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwich with the wedge of roll and serve.
Yields: 10-12 servings
Can be made in the crock pot on low for 8-12 hours or high for 3-3 1/2 hours.
Can also top the sandwich with a slice of provolone cheese