Ingredients
- 3-4 lb. chuck roast
- 2 C. beef broth
- salt and pepper
- 2 Tbsp. butter
- 2 Tbsp. canola oil
- 2 Tbsp. minced fresh rosemary
- 1 jar peperoncinis
- 10-12 buttered rolls
- 2 yellow onions, sautéed in butter
- provolone cheese
Preparation
Step 1
Season the chuck roast with salt and pepper. Melt the butter and canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, then pour in the perponcinis with their juice. Now cover the pot and simmer for 4-5 hours, or until the meat is tender and falling apart. Remove the roast from the pot. Using 2 forks, shred the meat completely, then return to the meat to cooking liquid. Keep warm. To serve, slice wedges out of the top of deli rolls. Place a slice of cheese in bread. Heap a generous portion of meat over the cheese, then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and onions.