Ingredients
Scale
- 3–4 pound chuck roast
- 2 Italian french bread
- W sauce – Worcestershire works if you can’t find it.
- 4 tbsp SPG seasoning blend
- 1 diced yellow onion
- 1 tbsp beef bouillon
- 4 tbsp butter
- ½ cup pepperoncini juice
- ½ cup pepperoncini
- ½ cup giardiniera
- 6 cups beef broth
- 2 slices Provolone cheese
Instructions
- Preheat the smoker to 275° F using cherry wood for a sweet, mild smoke flavor.
- Use a W sauce binder then season the chuck roast on all sides with the SPG seasoning blend.
- Insert the MEATER probe then place the roast on the smoke at 275° F for 3 hours.
- When the roast reaches an internal temperature of 165° F, place the roast in a dutch oven with onions, beef bouillon, butter, pepperoncini juice and beef broth. Put the lid on top then let it braise for 2-3 hours until the meat is fall apart tender.
- In a large bowl, combine 1/2 pound of smoked beef, pepperoncini’s, giardiniera then mix thoroughly.
- Put 2 slices of provolone cheese in the french bread then stuff it with the meat mixture.
- Wrap the sandwich in foil until the cheese cheese melts.
- Cut the sandwich in half then dip in juices and enjoy!
Notes
Alternative cuts of meat: Beef short ribs, beef brisket.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Method: Braising
- Cuisine: American