The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
It’s time to beef up your sandwich game! Kick PB & J to the curb, say “adios” to ham and cheese and tell that turkey and swiss to trot away. You’re in need of a hearty sandwich that will warm your soul and fill your belly! This zesty sandwich is the ideal meal.
Today we’re filling up on Italian Beef Sandwiches. This is a staple recipe in my kitchen and showcases one of my favorite cuts of beef, the chuck roast! Not just any chuck roast, a Heinen’s beef chuck roast.
Heinen’s has partnered with Where Food Comes From to third-party verify that they are brining you the best meat in the market. No more question mark meat – you know what you are getting and can feel good about serving it to your family and friends!
Heinen’s is committed to bringing the best food to your table and they continue to outdo themselves! Keep an eye out for more information on this certification.
Now that you know where your beef comes from, it’s time to try it! Let’s get cooking.
- Prep time:
- Total time:
- 12 Large Sandwiches
- 1 2 ½ - 3 ½ lb. Heinen's chuck roast
- 1 packet zesty Italian seasoning
- 1 cup banana pepper rings
- 1 cup mixed giardiniera
- 5 garlic cloves
- 1/3 cup juice from the banana peppers
- 1 cup beef broth
- 1/2 Tbsp. salt
- 1 tsp. pepper
- Provolone cheese
- 12 sandwich rolls
- Heat a large skillet over medium-high heat.
- Remove the chuck roast from the package and pat dry with a paper towel. Season heavily on all sides with salt and pepper.
- Add a Tbsp. of olive oil to the skillet and sear each side of the roast for 2-3 minutes until a nice crust has formed.
- Mince up jarred giardiniera mix. I like mincing my own as I can control which veggies go into it and the size. I like mine in bigger chunks for a crunchy bite. The crunchy texture is a perfect complement to the tender beef.
- Place 1/3 cup of the giardiniera mixture on the bottom of a slow cooker. Place the chuck roast directly on top. Top with the Italian seasoning, 1/2 cup of banana pepper rings, banana pepper juice, garlic cloves and beef broth. Cover and cook on low for 6 hours or until the meat falls apart.
- After 6 hours, check on the roast. It should fall apart with just the slightest touch of a fork. Shred the meat and allow the meat to cook for another 20 minutes in the juice.
- While the shredded beef finished cooking, toast the buns. You can leave the buns untoasted, but I prefer to toast mine in a skillet. This is a messy sandwich and the bread soaks up a lot of the juices. Toasting the bun will ensure the sandwich doesn’t fall apart!
- After the buns are toasted, place a slice of provolone cheese in the middle of each. Top with two heaping scoops of beef, a Tbsp. of the juices and 2 Tbsp. of the giardiniera mix. Smash the sandwich closed and open wide!