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I’m a sucker for a good sandwich…of any type and I love a good Italian beef sandwich! Ever since “The Bear” first appeared on Hulu I knew I wanted to make my own Italian beef for a juicy sandwich. I found a chuck roast laying around and decided to throw it on my SNS (Slow and Sear grill).

This is so simple…lots of passive time (and I mean lots) and simple ingredients. Like I said, I did throw this on my grill with some chunks of wood for smoke but you do not have to do that. If you have an oven and a pot with a lid or an aluminum foil pan you can get this going, no problem!

If you’ve been here before, you know that I don’t have a lot of stories to tell. I don’t tell you how to do it before I actually tell you how to do it in the recipe instructions. I know it’s been a while since you’ve heard from me, but same script here. Let’s get to the food!

Because let’s face it…that is why we’re all here! Dooooo iiiittttt!

Oh and one more thing…. You knew I wasn’t gonna leave you without the good ole Columbo thing!!! If you haven’t watched “The Bear” please do! For all that is good and holy, please do!

Smoked Italian Beef

Ingredients

  • 1 3-4 pound chuck roast
  • salt and pepper
  • 1-2 red onions, sliced 1/4"-1/2" thick
  • Italian seasoning
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon soy sauce
  • handful sliced peperoncini peppers
  • ½ stick butter, cut into chunks
  • beef broth
  • good bread
  • provolone cheese
  • Giardiniera
  • water for spritzing

Instructions

  1. IF SMOKING: We want to smoke this chuck @ 250°. Use your favorite charcoal, about 15 briquettes here. Light those and stick them in your grill/smoker. If you're using a grill, put your briquettes over one side. For smoke, I used a couple of small chunks of oak. You can use whatever wood makes sense to you.

    Season your chuck with salt and pepper. You can be generous….this is a large chunk of beef.

    Once your have your grill/smoker set up and you're running @ 250, set your chuck roast over the side that doesn't have the coals (indirect heat).

    Smoke for 1 hour. Spritz and flip it over. After another hour, spritz and flip. Throw some smoke on it for 2-3 hours, whenever you feel you've had enough smoke and you like the color.

    While you're sitting around with the chuck on the grill/smoker, slice up your onions, and put it in a deep foil pan big enough to hold your roast and some juices. Put your onions in the pan. Add the pepperoncini, Italian seasoning (as much as you like), soy sauce, Worcestershire to the pan with the onions. Pour beef broth enough to pretty much cover the onions. They don't have to be completely covered. If there are tidbits of onions hanging out of the broth, no big deal. They will be covered eventually. Place the butter chunks on top of the broth.

    Place the chuck on top of the mess of veggies and place back in your grill/smoker. You will want to cook this until it's fork tender. Temperature does not matter. Safe temps will be reached long before it falls apart. Once it's fork tender, remove and go down to the SANDWICH ASSEMBLY section.

  2. IF USING THE OVEN: Set your oven to 300-350°. We're gonna run this a little hotter than the grill/smoker, just because some ovens are hard to keep at low temps and this could take a while. If you have the time and your oven can achieve a 250° temp, feel free to go with it.

    Season your chuck with salt and pepper. Heat some oil in the large dutch oven/pot you'll be using. When the oil is hot, sear the roast on all sides. When browned, remove to a platter.

    Place the onions, pepperoncini, Italian seasoning (as much as you like), soy sauce, Worcestershire to the pot. Pour beef broth enough to pretty much cover the onions. They don't have to be completely covered. If there are tidbits of onions hanging out of the broth, no big deal. They will be covered eventually. Place the butter chunks on top of the broth. Place the chuck on top of the mess of veggies and place in the oven uncovered.

    You're gonna want to check this every hour or so to make sure there's enough liquid. There should be plenty throughout the cook. If not, hit it with some broth if you feel you need to. Flip it over every now and then. If you don't feel safe doing that (the broth will be pretty hot), just get a ladle and spoon the broth over the roast.

    When the roast is shreddable, it's time to remove it.

SANDWICH ASSEMBLY

  1. This section is for all you guys, whether you did it on a grill/smoker or in your oven. Remove the roast to a platter or plate and shred it. Add the shredded meat back to your pan of veggies and juices.

    Grab your bread of choice, slather the preferred condiments. Personally, I can't have a sandwich without mayo, so I went with that. Add the meat, provolone, Giardiniera. Hit it with some juices if you're feeling super messy and enjoy!!!

Recipe Notes

*Don’t skimp on the Giardiniera.  Even if you’ve never had it or you think you won’t like it, try it…it really makes the sandwich.

*Someone will ask if you can do this in your slow cooker…I say why the heck not?  I would follow the instructions as for the oven, including the searing and chuck it all in there on low.

Smoked Italian Beef

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