Beef roast braised in Italian seasoned liquid, shaved, served on Hogie roll with sweet peppers and Au jus.
Coat a 2.5 – 3.5 Lb bottom round roast, sirloin roast or eye of round with olive oil.
Season liberally with salt/pepper.
In large Dutch oven pot, sear all sided of the roast over medium-high heat.
Once roast is well browned, remove and set aside. Reduce heat to medium-low.
Place one small, diced onion into the pot and sauté until the onion is tender.
Add 5 to 6 smashed garlic cloves to the pot.
Add the following spice seasoning mix to the pot:
Two (2) Tbsp Paprika
Two (2) Tbsp Italian Seasoning Blend
Two (2) Tsp Black Pepper
1/2 Tsp Celery Seed
Two (2) Tsp Oregano
One (1) Tsp Coriander
One (1) Tsp Fennel Seed
1/2 Tsp Red Chili Flakes
Toast the garlic and seasonings one to two minutes in the pot.
Raise heat back to medium-high, deglaze the pot with 1/2 Cup dry red wine and Three (3) Tbsp Worcestershire Sauce bringing liquids to a slight boil.
Scrape bottom and side of pot to remove all fond.
Place the roast back into the pot.
Pour reduced sodium beef broth into the pot to cover just over halfway up the sides of the roast.
Add 4-8 Pepperoncini Peppers and a couple of Tablespoons of the Pepperoncini packing brine.
Bring the braising liquid up to a simmer on stove top. Taste the braising liquid and adjust seasonings as needed, except for salt. The liquid is going to reduce and concentrate in the oven so taste for salt at the end.
Place lid onto the pot, leaving ajar slightly. Place into pre-heated 300-degree oven.
Allow beef to braise approximately two hours then turn the roast over and braise for approximately two more hours.
*Braise the roast until it is tender but do not cook until the roast is falling apart.
Once roast has finished cooking, remove and allow the roast to cool to handle.
Wrap roast in plastic film and place into refrigerator overnight.
Strain the braising liquid through a medium or fine mesh strainer, place into refrigerator overnight.
The next day, remove the roast and braising liquid from refrigerator.
Scrape the solidified fat from the top of the braising liquid and place into a sauce pan and bring to a low simmer. Taste for salt/pepper and adjust to taste.
Slice up bell peppers of choice, toss in olive oil. Season with garlic powder, salt and pepper. Spread peppers on a baking sheet and bake 350 degrees approximately 15-20 minutes until the peppers are tender.
Chop up some Provolone or Mozzarella cheese, or a combination of the two.
Slice the roast as thinly as possible and dip into the Au jus or pour it over the sliced beef to heat the beef through.
Place some of the cheese into the bottom of a Hogie bun.
Place the sliced roast beef into the bun.
Place some peppers onto the top of the beef and sprinkle with additional cheese.
Ladle some of the Au jus onto the beef/peppers/cheese.
Serve sandwich with some Au jus.