Italian Beef Hoagie
Italian Beef Hoagie
Italian Beef Hoagie
Prep: Active 25 minutes Inactive 4 hours Yield 8 to 10 Servings 4lb Chuck Roast 3 cups Beef Broth 2 Tablespoons Butter 2 Tablespoons Olive Oil 16 oz Mushrooms, Sliced 2 Onions, Diced 16 Oz Pepperoncini's and Juice 2 Cloves Garlic 2 Tablespoons Rosemary Grill Seasoning Hot Red Pepper Hoagie Spread
1) Preheat your oven to 300 degrees.
2) In a Dutch oven, add the oil and butter and heat the up, season both sides of the beef with Grill Seasoning, (you can find my recipe on the Southwest Egg Roll recipe) brown on both sides, remove to a plate and set aside.
3) Add the onions and Mushrooms and carmelize, add the garlic and rosemary, cook for 1 more minute.
4) Add the beef back in along with the pepperoncini (juice and all) add beef stock about an inch from the top of the roast, cover with a lid and pop it in the oven to cook for about 3 to 3 and a half hours. The last hour if it is still juicy take the lid off and cook down.
5) Take the beef out of the sauce, shred it with two forks and add the shredded beef back in.
6) Toast up a couple of buttered hoagie rolls, stuff them with the beef mixture, top them with some sharp provolone and pop them under the broiler to melt the cheese. Add the hot pepper hoagie spread on top. Enjoy!
