1 (4 lb) very lean roast such as top round
2 tablespoons of Grapeseed or other high heat oil
2 cup beef stock (divided use)
2 bay leaves
1 (4.5 oz) jar chopped garlic (or 10 garlic cloves minced)
1 t oregano
fresh cracked black pepper to taste
1 T Lea and Perrins Worchestershire Sauce
12 slices smoky provolone cheese
12 whole wheat buns
Trim the fat off the roast and then wiped dry with a paper towel. Heat the oil in a very large pot over medium high heat. Brown the roast well on every side in the hot oil until every bit of the roast is browned. Don’t turn the roast too often as it is contact with the hot oil that will create the delicious brown bits.
Leave the browned roast in the pot, lower the temperature to medium low, and add one cup of the stock, bay leaves, oregano, fresh cracked black pepper, garlic, and several shakes of Worcestershire sauce. Bring to a simmer, reduce the temp to low, cover the pot and simmer two hours.
After two hours, start reducing the size of the roast by slicing it into smaller chunks. Repeat every half hour. This reduced the amount of time the roast will take to transform into pulled beef.
Use a small knife and fork – pick up a chunk and place it on top of another to protect the pot and slice.
After the pieces have been reduced to no larger than the palm of your hand, continue to simmer covered until the meat is fall apart tender. Pull the meat into strands using two sturdy forks.
By the time you are done forking the meat, the sauce will reduce quite a bit… or the meat will have grown.
Remove the bay leaves, taste, and adjust the seasonings. Some of you may like more Worcestershire, maybe add more black pepper, or add some dried parsley, or a pinch more oregano (careful here as oregano can bring a bitter element to this simple beef).
If there is too much liquid, simmer it uncovered until the sauce reduces a bit. If the liquid reduced too much and the meat looks dry, add some of the reserved stock.
Cover and keep it warm on the stove while preparing buns.
Slice and open hoagie buns, top with smoky provolone cheese and toast open face in the oven until the cheese melts. This happens quickly in a 375°F oven, so do not leave the buns unattended.
Fill with the beef and a drizzle of stock. Topping options include caramelized onions and peppers.
Enjoy it very mindfully indeed.