Back to School Shredded Beef Sandwiches
Directions
- 1Season a 3.5 lb chuck roast with a heavy dose of salt.
- 2Sear the roast in a large pot with 3 tablespoons of olive oil and 2 tablespoons of butter for 5 minutes per side.
- 3Add 1 tablespoon of black pepper, 6 roughly chopped cloves of garlic, and 1 whole white onion to the pot.
- 4Pour in 2 cups of beef broth and 1/2 cup of Worcestershire sauce.
- 5Reduce the heat to a simmer and cover for about 3 hours. Alternatively, use a crockpot or oven.
- 6Shred the cooked beef.
- 7Strain the cooking liquid to separate the onions and garlic.
- 8Combine the shredded beef with the onions and garlic.
- 9Toast the hoagie rolls with a heavy dose of Duke's mayonnaise.
- 10Place the shredded beef on the bottom bun, top with 2 slices of provolone cheese, and broil for about a minute.
- 11Serve with giardiniera and au jus for dipping.
Ingredients
- 3.5 lb chuck roast
- 1 heavy dose salt
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon black pepper
- 6 cloves garlic
- 1 whole white onion
- 2 cups beef broth
- 0.5 cup Worcestershire sauce
- 3 hoagie rolls
- 1 heavy dose Duke's mayonnaise
- 2 slices provolone cheese
- 1 serving giardiniera
Equipment
ovenlarge potstrainerbowlcast iron griddle
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