This is a fun and spicy take on traditional Italian Beef. My husband is obsessed with all things beef and it was a true testament to how good these sandwiches were, because he actually ate the leftovers. *Gasp* He hardly ever eats leftovers, which makes me crazy, but these leftovers were gobbled up in no time.
I’m not a huge fan of roast beef or Italian beef, but even I enjoyed this. It has a nice spicy kick from the peppers (which we had to go to 4 stores to find, apparently hot peppers aren’t in season 😉 ) and deep richness from the beef. Searing it before cooking gives it a little extra boost in flavor.
You can serve this on a sandwich as I did, or you can serve on tacos, nachos and burritos, Ole! I’m already thinking of the delicious ways I plan to use this in the future.
Start off by generously salt and peppering the roast on each side.
In a skillet over high heat, sear the roast for 1 1/2 minutes.
Flip and repeat the process on the other side. Place roast on a plate and set aside.
Get out a can of good quality crushed tomatoes. San Marzano’s are my absolute favorite!
And some hot cherry peppers. These deserved a picture of their own after finding this unicorn…4 stores later.
In a Crock-Pot, add in beef stock, crushed tomatoes, pepperoncinis, hot cherry peppers and pimentos.
Carefully lower the roast into the crock pot and cook on high for 5-6 hours until beef is fork tender. If not tender, add another 30-45 minutes until it’s done. You want this to be very tender. Patience is a virtue. Once tender, let cool to room temperature and pop in the fridge several hours.
I threw mine in overnight. You just want the fat to harden on top like so.
With a slotted spoon, remove the solidified fat. It’s okay to leave a little, but you don’t want it to be overly greasy. Crank the heat back to high on the Crock-Pot for another hour or until the beef is warmed through.
Once it’s nice and warm, shred with 2 forks. Since you were nice and patient, this will take little to no effort to do. It’s going to just fall apart.
Scoop the shredded beef back in the pot and give a quick stir.
While the shredded beef is absorbing all that flavor, drizzle a little olive oil on your rolls. Traditionally Italian beef sandwiches are served on long roll, but we say heck with tradition and do what you want. The hubs wanted to try these round rolls.
Toasted rolls make all the difference, FACT.
On top of the toasted roll, add on some of the delicious beef and peppers. Spoon a little juice on, don’t be afraid, the bun is supposed to get soggy.
Layer on a slice or two of provolone and top with the other side of the crispy bun.
Drool, Eat, Repeat.
I hope you all have a beautiful weekend!
XO, Sarah
- 1 Tablespoon Olive Oil
- 1 Chuck Roast (2½ To 3 Pounds Each)
- Salt And Pepper
- 16 ounces Beef Stock
- 1 can (14 Ounces) Crushed Tomatoes
- ½ jar (16 Ounce) Pepperoncinis, With Juice
- ½ jar (16 Ounce) Hot Cherry Peppers, Drained
- 1 jar (4 Ounces) Pimentos
- Toasted Rolls
- Provolone Slices
- Heat olive oil in a pan over high heat.
- Generously salt and pepper the roast on each side. Sear the roast on each side for 1½ minutes. Place roast on a plate and set aside.
- In a Crock-Pot, add in beef stock, crushed tomatoes, pepperoncinis, hot cherry peppers and pimentos.
- Carefully lower the roast into the crock pot and cook on high for 5-6 hours until beef is fork tender. If not tender, add another 30-45 minutes until it's done. You want this to be very tender. Once tender, let pot cool to room temperature and pop in the fridge several hours. I did mine overnight.
- With a slotted spoon, removed the solidified fat. It's okay to leave a little, but you don't want it to be overly greasy. Crank the heat back to high on the Crock-Pot for another hour or until the beef is warmed through.
- Once it's nice and warm, shred with 2 forks. It's should just fall apart. Scoop the shredded beef back in the pot and give a quick stir.
- On top of the toasted roll, add on some of the delicious beef and peppers. Spoon a little juice on, don't be afraid, the bun is supposed to get soggy. Layer on a slice or two of provolone and top with the other side of the crispy bun.
- Drool, Eat, Repeat.
Our Fiesta Friday Party continues with this weeks co-hosts Judi @ cookingwithauntjuju and Petra @ Food Eat Love! Come party along with us 🙂
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Sarah I’m with the hubs, round rolls, peppers, cheese, fork tender melt in your mouth beef-perfection-love it!!! Have a great weekend! Going swimming???
Thank you! Have a wonderful weekend 🙂
Of course I’ll be swimming, haha!
Looks awesome Sarah! And I feel your pain on trying to find peppers. I cannot for the life of my locate red jalapenos right now. I am dying to try a recipe (sweet Thai chili pepper sauce) that calls for them. I wonder if these hot cherry peppers would work.
Thanks! I’m not sure what’s going on in the hot pepper department right now. I bet these would work wonderfully in that recipe. They are spicy and have a great flavor! Let me know if you have any luck finding them.
This beef looks great! I love to simmer beef for hours and this looks delicious. The added heat sounds just perfect and I can see why the left overs went as well! There is something about men and beef I am sure 🙂
Thank you! I do too, it just makes the beef taste so much better. And there is definitely something with men and beef 😉
Love this kind of sandwich any time of the year – your spicy version sounds delicious. Great for “making ahead” and entertaining a crowd. Thanks Sarah for bringing these to Fiesta Friday 🙂
Thank you! Happy FF 🙂
This looks soooo good!!!! I’m pinning it for sometime this fall! I’m thinking it will go into our rotation when the weather cools off, for sure. 🙂
Perfect cold weather food! Thanks for pinning 🙂
Mmmm, say no mare and pass me that sandwich! :)) Looks so delicious. After this monring’s body-pump class, I really need this! Xx
You deserve it after body-pump for sure 🙂 XO