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Italian Shredded Beef Sandwich

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texasbrew:
This recipe is for s simple sandwich created with chuck roast.

Ingredient list
1.  3 to 3.5 lb chuck roast
2.  3 packages of Italian dressing mix
3.  1/2 can of a blond ale or lager
4.  provolone cheese
5.  sub rolls
6.  hot peppers (we can't find decent giardiniera so I just picked up a jar of the Potbelly sandwich peppers)

Heat cooker to 250 deg F.
In a 1/2 size steam table pan add the chuck roast, beer, and 3 pkgs of Italian dressing mix. 
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Place roast in preheated cooker and cook uncovered for 2 hours.  After 2 hours cover the pan with foil and cook an additional 4 hours (or until the roast is fork tender/can be shredded by fork).  At that point remove from the cooker.

Toast the sub rolls.  Add cheese to the sub rolls and cover the cheese with the shredded roast and peppers.

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Bar-B-Lew:
IF you want it a little smokier, cook it on a grate until it hits 160° then put in the pan with the other stuff.  Cover and crank grill up to 350°.

Mudflap:
Looks good

Bentley has a great Giardineria recipe. I have made it twice.  :cool:

Mudflap

Bentley:
If Bentley took credit for it he is a Dog!  Allrecipes has a tasty one though don't they! I think that was it, would any of you with high security clearance (mine was revoked) do a search on Pelletheads and see if it is still there!  Please!

A little labor intensive and time consuming, but not hard to make if you ever want to up the game!  This was the very beginning of some back in 2011 I think!


--- Quote from: texasbrew on May 18, 2018, 09:38:56 AM ---6.  hot peppers (we can't find decent giardiniera so I just picked up a jar of the Potbelly sandwich peppers)

--- End quote ---

texasbrew:
Is this it Bentley?

I don't have an original thought in my head...this allrecipes.com one has worked well for me.  Only thing I change from the picture of the one I did in the bowl above, I dice the ingredients finer, and I use 3 celery, carrot & onion and use 1 cup salt!  I also pickle for 24 hours & I don't rinse the mix after the pickling...but I am a salt fiend!

Ingredients:

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
3 celery stalk, diced
3 medium carrot, diced
3 small onion, chopped
1/2 cup fresh cauliflower florets
1 cup salt

water to cover

2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green
olives, chopped
1 cup white vinegar
1 cup olive oil

Directions:

1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover (just enough to cover, almost like a bog). Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. (24 hours)
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

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