Beef Sandwich

5 from 1 vote

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.

Prep Time30

Cook Time4

Total Time4 30

Course: Beef Recipes, Comfort Food, Favorites, Sandwiches

Cuisine: American

Servings: servings

Author: Matt Price

Ingredients

4 lb Chuck Roast
½ cup banana peppers
1 red and green bell pepper
1 onion
1 head garlic
3 cups beef broth
2 tbsps butter
1 tablespoon better than bouillon beef base
2 tsps ranch seasoning
Fresh rosemary and thyme
2 tbsps Worcestershire sauce
Provolone cheese
Hoagie rolls

Sauce:

½ cup mayo
½ 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

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.

Nutrition