Roast Beef Sandwiches

I love roasted beef it almost screams to me today is going to be a relaxing day. True one pot, one burner or stove cooking is the stuff from fairy tales. And if this all also takes place on a weekend then I could only imagine that’s the same feeling of hitting the lottery. Over complicated sandwiches are fun at restaurants, maybe occasionally at home but for a big crowd it can be miserable. In the past I’ve had sandwiches other than the cooking time of the meat has taken hours from making from scratch sauces to homemade bread, homemade pickles to sourcing ridiculous ingredients stopping short of getting a pig to dig for truffles. Its cool if you have this stuff on hand but to make it all in a day for a idea can be quiet overwhelming so i really appreciate a simple, Easy going recipe. Dont get me wrong i love making wacky, over complicated things too but this recipe is straight to the point. If you want to make a au jus sauce for the side simply skim the fat and season to taste. i opted to not make a au jus for this because the meat was tender and juicy enough and frankly i wasn’t in a dipping or dunking kinda mood. Try it out and let me know what you think!

Ingredients

  • 2.5lb Chuck Roast
  • 1/2c Mustard
  • 1Tb Oregano
  • 1Tb Red pepper flakes
  • 1Tb salt
  • 1Tb pepper
  • 7 Pepperoncini pepper
  • 2c beef stock
  • 7 pickled jalapeno peppers,whole
  • 7 cloves garlic, smashed
  • 1 large red onion, sliced
  • 1 large yellow onion, sliced
  • 1c pepperoncini brine
  • 1c pickled jalapeno brine
  • 1/4c canola oil
  • 4-6 hoagie rolls

Directions

  • Coat chuck roast generously with mustard and season with salt, pepper, red pepper flakes and oregano. Let sit for 30 to overnight.
  • heat a Dutch oven over medium heat add in oil and sear roast on both sides for about 5 minutes for a crust to form.
  • Once seared on both sides add in liquids (pepperoncini and jalapeno brine and beef stock) to the side of beef not directly over the top.
  • Add in onions, garlic, pickled pepperoncini and jalapenos.
  • Roast in oven at 350 degrees for 3.5-4 hours. Till meat is tender.
  • Split hoagie roll, pile on the meat and peppers, and enjoy!
  • You can also separate the fat from the leftover liquid in pan and dunk or dip sandwich.

3 Comments

  1. The Eclectic Contrarian says:

    More yum!!

    Liked by 1 person

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