ITALIAN ROAST BEEF SANDWICH RECIPES

Steps:

• Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
• Preheat oven to 275 degrees F.
• Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
• Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
• Cool broth in roasting pan and remove the fat that rises to the top. Strain.
• Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

Steps:

• Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
• Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
• When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
• Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
• Serve and enjoy.
• Notes here