Categories: Made

Ingredients

• 3-4 lb chuck roast
• Salt and black pepper to taste
• 2 tbsp butter
• 2 tbsp canola oil
• 2 cups beef broth
• 2 tbsp minced fresh rosemary
• 1 jar peperoncinis
• 10-12 buttered, toasted deli rolls
• 2 yellow onions, sliced and sauteed in 1 tbsp butter until light golden brown

Directions

1. Season the chuck roast with salt and pepper. Melt the butter and canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all.

2. Pour in the beef broth and 1 cup water. Add the rosemary, then pour in the peperoncinis with their juice. Now cover the pot and simmer for 4-5 hours, or until meat is tender and falling apart.

3. Remove the roast from the pot. Using 2 forks, shred the meat completely, then return meat to the cooking liquid to keep warm.

4. To serve, slice wedges out of the top of the deli rolls. Heap a generous portion of meat on the roll, then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve.

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