Sunday, February 16, 2014

Hot Sandwich Subs

After a long day of studying, there is nothing like having a delicious batch of tender chuck roast waiting to be made into sandwich subs!

This is perfect for college cooking in terms of ease, taste and cost. The only caveat is planning to be around the apartment for the afternoon while it simmers--perfect for cold winter afternoons when you have to be inside anyhow! 

(Adapted from Pioneer Woman's Cookbook 'Food From My Frontier')

5-quart or Dutch Oven with lid

1 3-4 lbs chuck roast
Kosher salt & fresh pepper
1-2 tsp garlic powder for each side of meat
4 garlic cloves, chopped in halves

2 Tbls butter
2 Tbls canola oil
2 cups beef broth
1 cup water
1 tsp of rosemary, crushed
1 12 oz jar peperoncinis with 1/2 the juice

Butter-toasted deli rolls
Pepper Jack or Cheddar or Provolone cheese, shredded
Onions, sliced and seared (optional)
Mayo (optional)

1. Wash your hands.
2. Season and coat your meat with salt, garlic powder,  and pepper on both sides--generously.

3. Coarsely chop garlic cloves and stuff into meat. Let meat stand for 15 minutes.
4. Heat oil and butter over medium-high heat.

5. Sear each side of the meat x 4-5 minutes each side until very browned.

6. Add 2 cups of beef broth plus 1 cup of water.

7. Add the jar of pepperochini with 1/2 of the juice.
8. Add rosemary.

9. Cover the pot with the lid and lower heat to 'SIMMER' for the next 4-5 hours.

10. Once meat is tender and falling apart, remove the meat from the pot.
11. Use two forks to pull the meat apart.

12. Keep approx 2-3 cups of liquid and re-add the meat.
13. Toast your sub rolls with a little butter.
14. Add shredded cheese.

15. Add the meat and drippings.
16. Add the peperoncinis.

17. Take a bite!

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