Back to School Shredded Beef Sandwiches

3 mins
Serves 3
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Directions

  1. 1Season a 3.5 lb chuck roast with a heavy dose of salt.
  2. 2Season a 3.5 lb chuck roast with a heavy dose of salt.
  3. 3Season a 3.5 lb chuck roast with a heavy dose of salt.
  4. 4Sear the roast in a large pot with 3 tablespoons of olive oil and 2 tablespoons of butter for 5 minutes per side.
  5. 5Sear the roast in a large pot with 3 tablespoons of olive oil and 2 tablespoons of butter for 5 minutes per side.
  6. 6Sear the roast in a large pot with 3 tablespoons of olive oil and 2 tablespoons of butter for 5 minutes per side.
  7. 7Add 1 tablespoon of black pepper, 6 roughly chopped cloves of garlic, and 1 whole white onion to the pot.
  8. 8Add 1 tablespoon of black pepper, 6 roughly chopped cloves of garlic, and 1 whole white onion to the pot.
  9. 9Add 1 tablespoon of black pepper, 6 roughly chopped cloves of garlic, and 1 whole white onion to the pot.
  10. 10Pour in 2 cups of beef broth and 1/2 cup of Worcestershire sauce.
  11. 11Pour in 2 cups of beef broth and 1/2 cup of Worcestershire sauce.
  12. 12Pour in 2 cups of beef broth and 1/2 cup of Worcestershire sauce.
  13. 13Reduce the heat to a simmer and cover for about 3 hours. Alternatively, use a crockpot or oven.
  14. 14Reduce the heat to a simmer and cover for about 3 hours. Alternatively, use a crockpot or oven.
  15. 15Reduce the heat to a simmer and cover for about 3 hours. Alternatively, use a crockpot or oven.
  16. 16Shred the cooked beef.
  17. 17Shred the cooked beef.
  18. 18Shred the cooked beef.
  19. 19Strain the cooking liquid to separate the onions and garlic.
  20. 20Strain the cooking liquid to separate the onions and garlic.
  21. 21Strain the cooking liquid to separate the onions and garlic.
  22. 22Combine the shredded beef with the onions and garlic.
  23. 23Combine the shredded beef with the onions and garlic.
  24. 24Combine the shredded beef with the onions and garlic.
  25. 25Toast the hoagie rolls with a heavy dose of Duke's mayonnaise.
  26. 26Toast the hoagie rolls with a heavy dose of Duke's mayonnaise.
  27. 27Toast the hoagie rolls with a heavy dose of Duke's mayonnaise.
  28. 28Place the shredded beef on the bottom bun, top with 2 slices of provolone cheese, and broil for about a minute.
  29. 29Place the shredded beef on the bottom bun, top with 2 slices of provolone cheese, and broil for about a minute.
  30. 30Place the shredded beef on the bottom bun, top with 2 slices of provolone cheese, and broil for about a minute.
  31. 31Serve with giardiniera and au jus for dipping.
  32. 32Serve with giardiniera and au jus for dipping.
  33. 33Serve with giardiniera and au jus for dipping.

Ingredients

  • 3.5 lb chuck roast
  • 3.5 lb chuck roast
  • 3.5 lb chuck roast
  • 1 heavy dose salt
  • 1 heavy dose salt
  • 1 heavy dose salt
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 1 whole white onion
  • 1 whole white onion
  • 1 whole white onion
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 0.5 cup Worcestershire sauce
  • 0.5 cup Worcestershire sauce
  • 0.5 cup Worcestershire sauce
  • 3 hoagie rolls
  • 3 hoagie rolls
  • 3 hoagie rolls
  • 1 heavy dose Duke's mayonnaise
  • 1 heavy dose Duke's mayonnaise
  • 1 heavy dose Duke's mayonnaise
  • 2 slices provolone cheese
  • 2 slices provolone cheese
  • 2 slices provolone cheese
  • 1 serving giardiniera
  • 1 serving giardiniera
  • 1 serving giardiniera

Equipment

ovenlarge potstrainerbowlcast iron griddle