Italian Beef Dip Sandwiches
  • 3-4 pound Beef Chuck Roast
  • 4 tablespoons butter
  • 1 large onion, sliced
  • ½ cup soy sauce
  • ½ cup cooking sherry
  • 1 can beef consomme
  • 3 cups water
  • 3 heaping tablespoons Italian Seasoning
  • 4 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ (16 ounce) jar peperoncini and juice (optional) I used sliced rings because that is all I had, you can also use the whole ones.
To Serve you will need:
  • Crusty sandwich rolls
  • Butter, softened (to spread on rolls)
  • Provolone cheese slices
  • Peperoncini Peppers, if using
  1. Melt butter in a dutch oven over medium heat.
  2. Add onion and saute for a few minutes until onion is tender.
  3. Place chuck roast in dutch oven.
  4. In a measuring glass whisk together the soy sauce, cooking sherry, consomme, water, Italian seasoning, garlic, salt and pepper.
  5. Whisk in peperoncini and juice if using.
  6. Pour over chuck roast. You want the liquid to almost cover the meat.
  7. Cover pot with lid and place in a 275 degree oven for 5 to 6 hours or until beef is tender and falling apart.
  8. Try to pull it apart with 2 forks and if it just doesn't fall apart, put back in the oven for 30 minutes and keep checking until it is falling apart.
  9. Shred the beef using 2 forks.
  10. If making the day ahead you can cover pot and put it in the fridge. When ready to serve, remove the fat that has hardened on the top of the meat. Place on stove top and warm the meat. Lightly spread sandwich rolls with butter and place under the broiler and toast lightly. Drain some beef and place on one half of the bun. Put peppers on top of the beef if using. Top with cheese and place back under the broiler for a couple of minutes until cheese is melted. Watch carefully!
  11. Serve sauce in ramekin for dipping.
Recipe by Sunflower Supper Club at