the best italian beef sandwich

 Chicago sandwiches served with succulent Italian beef are the source of inspiration for this recipe. You'll enjoy how simple and delicious these are to make, with tender shredded beef, an abundance of pickled vegetables, and gooey melted cheese!

Ingredients:

1. 1 (3 to 4 pound) boneless beef chuck roast (see note 1)
2. Salt and freshly ground black pepper
3. 2 tablespoons olive oil
4. 4 cups beef broth divided
5. 1 large onion sliced
6. 1 cup sliced pepperoncini peppers drained, plus more for serving
7. 1 cup giardiniera drained and chopped, plus more for serving
8. 4 cloves garlic minced
9. 1 teaspoon dried basil
10. 1 teaspoon dried oregano
11. 1 teaspoon dried thyme
12. 8 hoagie rolls split
13. 4 tablespoons butter softened
14. 8 slices provolone cheese

Instructions:

Step:No:01

After patting the chuck roast dry, sprinkle it all over with freshly ground black pepper and salt. Heat the oil in a Dutch oven over high heat until it shimmers. For ten to fifteen minutes, or until a deep brown crust forms, brown the beef on all sides.

Step:No:02

Add the onion, pepperoncini, and gardiniera to the bottom of a slow cooker. Pour in two cups of broth. Place the browned roast on top of the veggies.

Step:No:03

Sprinkle the thyme, basil, oregano, and garlic right on top of the roast beef. For about five to six hours, or until the flesh is coming apart, cook the meat covered on high heat.

Step:No:04

With two forks, shred the beef on a rimmed baking sheet, eliminating any large bits of fat or gristle. Put aside.

Step:No:05

Sift the veggies and liquid through a fine mesh strainer. After a few minutes of letting the juice settle, spoon off as much fat that is visible. Throw out the veggies.

Step:No:06

Pour the juice into a saucepan, top with the remaining 2 cups of beef broth, and heat until it boils. In about 5 to 7 minutes, reduce heat and simmer until reduced by one-third. Take off the heat.

Step:No:07

Spread butter on the buns and toast them in a dry skillet for three to five minutes, or until golden brown, before serving. Top each bun with shredded meat after brushing it with au jus. Each sandwich should have one slice of provelone. Add some pepperoncini and giardiniera as garnish, and serve the dish with the leftover au jus on the side for dipping.

more details for recipes:https://www.culinaryhill.com/italian-beef/