Italian Beef with Pepperoncini


Traditional Italian beef is roasted in the oven. A sharp meat slicer is then used to shave thin slices of meat. Most of us do not have the type of slicer this requires. What to do? Braise the roast in pepperoncini and beef stock which incorporates the unique flavors deep within the meat – then use two forks to shred the meat.


1 (4 lb) very lean roast such as sirloin or top round
2 T of Grapeseed or other high heat oil
1 cup beef stock
1 cup juice from the jar of pepperoncini
2 bay leaves
6-8 garlic cloves, minced
1 t oregano
fresh cracked black pepper to taste
8 oz pepperoncini, sliced (deliciously pickled Italian pepper)
8 oz Italian mix Giardiniera (a vinegary mixture of cauliflower, carrots, celery, and peppers)
1/2 onion, sliced
1 red bell pepper, deseeded and sliced
1 T olive oil
12 slices smoky provolone cheese
12 whole wheat buns Read More