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Sandwiches


Pot Roast

1 boneless beef chuck eye roast (about 3 1/2 lbs.)
kosher salt
Freshly ground black pepper
2 tbsp. vegetable oil
1 medium onion, roughly chopped
1 tbsp. dried Italian seasoning
2 tsp. crushed red pepper
6 cloves garlic, roughly chopped
1/2 c. dry red wine
5 c. beef stock
2 sprigs fresh thyme

Sweet Peppers

4 green bell peppers, seeded and cut into strips
2 tbsp. olive oil
1 tsp. granulated garlic
kosher salt
Freshly ground black pepper

Sandwich

6 soft hinged hoagie rolls
Oil-packed hot giardiniera
sweet peppers

1 For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
2 Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke.
3 Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saut�, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saut� until fragrant, another minute. Add the garlic and saut� until fragrant, about 30 seconds.
4 Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus.
5Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
6Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
7 For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
8 For the sandwich build: Place some beef on a roll, then some sweet peppers and then some hot giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.

Awesome for top of the mountain. Take beef in foil, au just in bottle and the sides.

Excellent