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Introduction:
If you’re on the lookout for a hearty, flavorful sandwich that will satisfy even the biggest appetites, look no further. This beef sandwich recipe features a succulent chuck roast slow-cooked to perfection, combined with savory peppers, onions, and a generous layer of provolone cheese. Topped off with a tangy barbecue mayo sauce, this sandwich is the ultimate comfort food. Here’s how to make it.
Today we are using the pressure cooker to speed things up, but if you don’t own one, you can slow cook this in a crock pot (about 6 hours) or in the oven for about 3.5 hours. (Steps below for slow cooking in the oven)
Prepare the Chuck Roast:
- Preheat your oven to 325°F (163°C).
- In a large oven-safe Dutch oven or roasting pan, melt 2 tablespoons of butter over medium-high heat. Sear the chuck roast on all sides until browned. This step locks in the flavors and creates a delicious crust.
Add Vegetables and Seasonings:
- Once the roast is seared, remove it from the pan and set aside. In the same pan, add the sliced onions, bell peppers, banana peppers, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the Better Than Bouillon beef base, ranch seasoning, and Worcestershire sauce, making sure the vegetables are coated in the seasonings.
3. Create the Braising Liquid:
- Return the seared chuck roast to the pan, placing it on top of the vegetables.
- Pour in the beef broth and add the fresh rosemary and thyme. The liquid should come about halfway up the sides of the roast. This will create a flavorful braising environment.
4. Slow-Cook the Roast:
- Cover the pan with a lid or aluminum foil and place it in the preheated oven. Roast for 3-4 hours, or until the meat is tender and easily shreds with a fork. The slow cooking process allows the flavors to meld and the beef to become incredibly tender.
5. Shred the Beef:
- Remove the pan from the oven and transfer the chuck roast to a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pan, mixing it with the vegetables and juices.
Begin by prepping your veggies – rough chop the onions and bell pepper. Next, measure out the remaining ingredients so that you can just flow through the rest of the recipe.
Cut the chuck roast into 2-inch pieces and season generously. We are going to begin by searing the meat to provide added color, texture, and flavor.
Once the beef is seared, add it to the pressure cooker. Add the veggies, beef base, beef broth, Worcestershire sauce, butter, and seasoning to the same skillet and bring to a simmer. Next, pour that over the beef in the pressure cooker and add additional banana peppers and fresh herbs. Set your pressure cooker to high pressure for 55 minutes.
Once the beef is tender, remove it from the pressure cooker and shred it along with the peppers and onions (Remove anything else like herb stems etc).
Next, toast your hoagie Roll with the provolone cheese so that it begins to melt.
Mix in additional peppers into the shredded beef if desired. Add sauce to the hoagie roll and then pile on the shredded beef.
Tips for Success
- Searing the Roast: Don’t skip the searing step—it’s crucial for developing deep flavors.
- Flavor Variations: Feel free to experiment with different cheeses or add other favorite sandwich toppings like pickles or sautéed mushrooms.
- Make Ahead: This beef mixture can be prepared in advance and stored in the refrigerator for up to 3 days. It also freezes well, making it a great option for meal prepping.
This beef sandwich, with its tender slow-cooked chuck roast and flavorful toppings, is perfect for a hearty lunch or a satisfying dinner. The combination of savory beef, melted provolone, and tangy barbecue mayo sauce will make it a favorite at your table. Enjoy!
Print & Download Recipe
Beef Sandwich
Ingredients
- 4 lb Chuck Roast
- 1/2 cup banana peppers
- 1 red and green bell pepper
- 1 onion
- 1 head garlic
- 3 cups beef broth
- 2 tbsps butter
- 1 tbsp better than bouillon beef base
- 2 tsps ranch seasoning
- Fresh rosemary and thyme
- 2 tbsps Worcestershire sauce
- Provolone cheese
- Hoagie rolls
Sauce:
- 1/2 cup mayo
- 1/2 cup favorite bbq sauce
Instructions
Prepare the Chuck Roast:
- * Preheat your oven to 325°F (163°C).
- * In a large oven-safe Dutch oven or roasting pan, melt 2 tablespoons of butter over medium-high heat. Sear the chuck roast on all sides until browned. This step locks in the flavors and creates a delicious crust.
Add Vegetables and Seasonings:
- * Once the roast is seared, remove it from the pan and set aside. In the same pan, add the sliced onions, bell peppers, banana peppers, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- * Stir in the Better Than Bouillon beef base, ranch seasoning, and Worcestershire sauce, making sure the vegetables are coated in the seasonings.
Create the Braising Liquid:
- * Return the seared chuck roast to the pan, placing it on top of the vegetables.
- * Pour in the beef broth and add the fresh rosemary and thyme. The liquid should come about halfway up the sides of the roast. This will create a flavorful braising environment.
Slow-Cook the Roast:
- * Cover the pan with a lid or aluminum foil and place it in the preheated oven. Roast for 3-4 hours, or until the meat is tender and easily shreds with a fork. The slow cooking process allows the flavors to meld and the beef to become incredibly tender.
Shred the Beef:
- * Remove the pan from the oven and transfer the chuck roast to a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pan, mixing it with the vegetables and juices.
Notes
- Searing the Roast: Don’t skip the searing step—it’s crucial for developing deep flavors.
- Flavor Variations: Feel free to experiment with different cheeses or add other favorite sandwich toppings like pickles or sautéed mushrooms.
- Make Ahead: This beef mixture can be prepared in advance and stored in the refrigerator for up to 3 days. It also freezes well, making it a great option for meal prepping.
