My Shredded Beef Sandwiches are fit for a King. They are OMG delicious. My mouth is watering as I’m blogging right now because I recall the savory, sweet yet spicy and juicy taste of the sandwich.
There is really no complication in preparing the sandwiches but it does require a ton of patience.
Here’s what you need:
Beef Chuck Roast (2.5-3 lbs works best for my family of four), Jar of Peperoncini peppers, Beef Broth, mozzarella Cheese if you want a cheesy beef, Salt, Pepper, Garlic Powder and Bread (we get the day old bread of Jimmy Johns).
Jimmy John’s has day old bread that is far from being old. It only cost .50 cents per roll and the bread is still fresh and soft. And yes… I said .50 cents. Your welcome for that tip
Throw the chuck roast in the pot and season with salt, pepper and garlic powder.
Submerge the beef with the Beef Broth.
Pour in half jar of the juice from the Peperoncini Peppers and then add about half of the actual peppers on top of the Beef. The peppers should be floating on top.
Place the lid on the oven safe pot and bake for 6 hours on 350 degrees. This is where the patients have to come in.
**FAST FORWARD 6 HOURS**
Carefully remove the Beef Chuck Roast of the pot and place on a cutting board. Begin to remove any fat pieces. Once the fat is removed, start to shred all the beef till all of it is shredded. Now place all the beef back into the juice that is in the pot. Let it soak for at least 20 minutes.
Ok – now you can start serving the sandwiches. Thank goodness the wait is over.
I love the peppers on my sandwich so I always put a little extra on mine.