An old fashion style recipe utilizing any cheap roast you can find. People often forget that the beef sandwich was made as a roast and recooked in gravy so that a tough, cheap cut of beef could be turned into a meal.
3-4 lb beef roast (round, top, bottom, Boston butt.. cut any fat off of your roast before you cook it!)
1 bulb garlic, juiced (to juice your garlic, peel the cloves and put in a food processor with
3 Tbls olive oil and puree. force through a strainer; you can use the solids left over in the strainer for garlic bread)
1 tea Italian seasoning
1 Tbls oregano
1 tea black pepper
2 tea paprika
2 tea crushed red pepper
1 tea granulated garlic
1 Tbls onion powder
tea coarse sea salt
16 oz cont. of beef broth
3 Tbls olive oil
In a deep glass or steel dish put the beef broth, 3 Tbls of olive oil, and a teaspoon of coarse sea salt. Rub your roast with all other ingredients and massage them into the meat. Then add your roast to the beef broth dish. bake at 250 degrees for 2 hours. Take out of the oven, then transfer the roast (not the gravy) to the refrigerator overnight. Your roast will still be pink in the middle, this is a good thing. Slice the meat as thin as possible, ideally, it should be falling apart (like shaved krakus ham from the deli), but not everyone can do this. After the meat is sliced I cook down the remaining gravy in the pan to about 3/4 volume. Dip your sliced beef into the hot gravy to cook it through and put it on your high gluten bread (Gonnella, Turano, and Il Mulino do this well). Top with fried sweet peppers, mozzarella, and the all important Chicago Johnny’s giardiniera. For a real experience, dip your whole sandwich in the gravy very quickly.