Chuck roast translates to big flavor when braised until tender. Instead of simmering on your stovetop, you can also place the Dutch oven in a 350° oven and bake for 2 1/2 hours, turning once after 1 hour.
1 cup unsalted beef stock (such as Swanson)
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon crushed red pepper
2 tablespoons olive oil, divided
2 pounds boneless chuck roast, trimmed
1 cup water
1 teaspoon kosher salt, divided
6 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon white wine vinegar
4 pepperoncini peppers, drained and chopped
8 (2-ounce) hoagie rolls, halved horizontally
How to Make It
Combine first 6 ingredients in a medium bowl, stirring with a whisk.
Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture, 1 cup water, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add remaining 1/2 teaspoon salt, vinegar, and pepperoncini peppers to pan; cook 1 minute.
Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid, and top halves of rolls.
I made the beef in a crock pot on high, adding only a little more broth half way through. We added onions as Alona suggested. I was very glad we didn't put the cooking liquid directly on the sandwiches as it was extremely greasy. I just used some small bowls to dip the sandwiches into (like french dips) if desired. If I made these again, I'd pour the liquid into my fat separator before serving. I was a little hesitant to make this on a work day, but putting the meat in the crock pot at lunch and having my husband home to turn the meat half way through worked well. Otherwise, this would be a weekend dish for sure. The house smelled wonderful. The beef was very tender and flavorful.
This sandwich was delicious! The spiciness of the seasonings was on point (I did salt & pepper meat when I browned it). I put mine in the crock pot and did the pepper mixture just before serving; pepper mix was very good with the roast beef. Really not a fan of the french dip sandwich, but love this. I did make green beans and baked sweet potato for anyone that didn't want the sandwich, but I highly recommend the sandwich.
This sandwich packed a flavorful punch! Delicious. Made it exactly as written. I put the pot into the oven for 21/2 hours at 350 degrees as suggested and felt that the meat was a little overdone. It didn't slice well and began to fall apart too much, more like pot roast, but the peppers added a nice zing, making it a very tasty sandwich. The pepperoncini peppers are a must! Don't be tempted to leave them out. I would definitely make this again but lower the oven temp to 300 and shorten the cooking time. I served it with a green salad and the family loved it!
The sandwich was good. However, onions should be added to the peppers to make it more complete. This could also easily be a slow cooker recipe. Our full review with pictures can be found here: http://www.nickandalonakitchen.com/2016/04/chicago-style-italian-beef-hoagies.html
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