Bottom Round Italian Beef Sandwiches
A lean roast simmered with garlic, herbs, and pepperoncini, then sliced and piled onto crusty rolls with giardiniera.
Equipment
- Dutch oven
- Slow cooker, optional
- Sharp knife
Ingredients
Main Ingredients
- 3 lb bottom round roast or top sirloin or chuck roast
- 1 tbsp olive oil for browning
- 1 cup beef broth
- 1 cup pepperoncini with some of the juice
- 4 cloves garlic crushed
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 tsp black pepper
- 2 tsp salt
- 1 tsp Italian seasoning
- 8 crusty Italian rolls
- 1 cup giardiniera hot or mild
- 1 cup sweet peppers roasted or sliced, optional
Instructions
Cooking
- Sear the roast. Heat the oil in a Dutch oven over medium high heat and brown the roast on all sides, about 8 minutes.
- Season and add liquid. Add the garlic, oregano, basil, pepper, salt, and Italian seasoning, then pour in the broth and pepperoncini with some of their juice.
- Simmer. Cover and cook on the lowest heat for 3 to 4 hours until the beef shreds easily, or cook in a slow cooker on low for 7 to 8 hours.
- Slice or shred. Move the roast to a board, slice it thinly or shred it, and return it to the broth.
- Fill the rolls. Pile the beef into the rolls and top with giardiniera or sweet peppers. Serve dry, wet with a ladle of broth, or dipped.
Notes
Substitutions: Top sirloin or chuck roast can replace the bottom round, though the texture will be a little different.
Tips: The beef tastes even better the next day, so store it in its broth.
Storage: Refrigerate in the broth for up to 4 days or freeze up to 3 months.
Nutrition does not include the optional sweet peppers.