Hot Italian Beef
Inspired by Fenway’s Yawkey Way and Right Field Concourse's favorite menu item. Just try and not eat the whole thing. The beef au jus is the key. This recipe makes enough for eight people.
4 pounds chuck roast (grass-fed is preferable)
5 banana peppers, thinly sliced (more or less to taste)
2 tbsp. dried oregano
2 tbsp. dried basil
2 tbsp. dried Italian parsley
5 cloves garlic, minced
1 small yellow onion, diced
Freshly ground black pepper
1 cup low sodium beef stock
Whole wheat buns
Fresh mozzarella cheese, cut into ¼ inch slices
Season the beef with some sea salt and freshly ground black pepper. I don’t give amounts because I encourage you to season to taste.
Brown both sides of the beef in a large skillet very quickly over high heat. You aren’t cooking the meat through, simply browning it…
Put the beef into a crock pot/slow cooker along with your herbs, garlic, onions, banana peppers, and beef stock.
Add in a couple healthy grinds of black pepper and cover.
Cook on low for 8-10 hours or until your beef if soft and can be cut with a fork.
Serve the beef hot on the bun topped with a healthy slice of mozzarella (which will melt with the heat of the beef).
Serve with a small cup of the jus (yummy juice left in the crock pot) for dipping.