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Pepperoncini Italian Beef Sandwiches
Andre Lewis

Pepperoncini Italian Beef Sandwiches

The beef is juicy and sharply seasoned, with enough pepperoncini bite to wake up a soft roll. Chuck roast shreds better than a lean round roast and forgives the long cook. Dip the cut side of the bread in the pot liquid, not the whole sandwich, unless you enjoy structural failure.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large yellow onion sliced
  • 1 jar 16 oz sliced pepperoncini, 1/2 cup brine reserved
  • 2 cups low-sodium beef broth
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 8 sturdy sub rolls
  • 8 slices provolone cheese

Method
 

  1. Season the beef with the salt and pepper and sear it in the oil in a hot skillet until browned on two sides, 5 minutes per side.
  2. Place the onion in a 6-quart slow cooker and set the beef on top.
  3. Add the pepperoncini, reserved brine, broth, oregano and garlic powder.
  4. Cover and cook on low until the beef shreds without resistance, 7 1/2 to 8 hours.
  5. Transfer the beef to a board, discard large fat pockets and shred the meat into bite-size pieces.
  6. Return the beef to the pot liquid for 10 minutes while toasting the rolls.
  7. Fill each roll with drained beef and pepperoncini, top with provolone and broil just until the cheese melts.
  8. Serve a small bowl of strained cooking liquid alongside each sandwich for dipping.