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From the Lakeshire Farm Kitchen
Italian Beef Sandwiches
Pot roast slow-cooked with pepperoncini and herbs until it shreds, piled on toasted rolls with provolone and giardiniera.
✦ High Protein♥ No Oven❀ Make Ahead✿ Party Size
Prep 15 min Cook 8 hr Serves 8 – 10
Ingredients
The Beef
- ✦1 Lakeshire pot roast (3 – 4 lb)
- ✦Salt & cracked pepper
- ✦2 tbsp oil
The Braise
- ✦1 jar pepperoncini, with brine
- ✦1 onion, sliced
- ✦4 cloves garlic
- ✦2 tsp Italian herbs
- ✦2 cups beef stock
- ✦1 tsp red pepper flakes
To Serve
- ✦Hoagie or Italian rolls
- ✦Sliced provolone
- ✦Giardiniera
Instructions
- 1
Sear. Season the roast and sear it hard on all sides in a hot skillet for deep color.
- 2
Load. Set the roast in the slow cooker with onion, garlic, herbs, pepper flakes, stock and half the pepperoncini and brine.
- 3
Cook. Cover and cook on low until the beef shreds easily, about 8 hours.
- 4
Shred. Shred the beef and return it to the juices. Those juices are the jus.
- 5
Build. Pile onto toasted rolls, add provolone and giardiniera, and spoon jus over the top.
Nutrition
| Approx · Per Serving | |
|---|---|
| Calories | ~520 |
| Protein | ~38 g |
| Fat | ~26 g |
| Carbs | ~30 g |
| Sodium | ~720 mg |
Estimated values · High in Protein & Iron
Pro Tips
- ✦Toast the rolls so they hold up to the jus.
- ✦Dip the whole sandwich in warm jus for the classic wet version.
- ✦Make the beef a day ahead. The flavor only gets better.
Raised Right · Slow-Cooked
