Tuesday, September 18, 2012
Slow-Cooker Italian Giardiniera Beef Sandwiches
1- 3 1/2-4lb. beef top round roast (perfect texture of a cut for these sandwiches)
1 tall jar of giardiniera (liquid and all- I used mild, but there is also medium and hot too)
1/2 lb. of thickly sliced deli provolone cheese
12 French bread rolls (I used Milano rolls)
real un-salted butter (softened)
-Place your beef roast in your slow-cooker. Pour the entire bottle of giardiniera over the top of the roast and cover with the lid. Set your slow-cooker to go Low and slow for 8-10 hours (I went 10 and it was amazingly tender and very easy to shred). Once it is done, go ahead and preheat your oven to 350* (for toasting the bread). Cut the wrapping strings that are tied around the roast, remove and discard them. Using two large forks, shred the roast into long thin strips and then mix it well with the juices and the giardiniera veggies. Cover two large baking sheets with some aluminum foil. Slice your french breads in half lengthwise, but not quite all the way through the back edge. Lay them out flat on the foil-lined baking sheets, open side facing up. Spread the tops with a thin even layer of butter all the way to the edges and give them all a healthy sprinkle of garlic salt. Toss them into your oven and bake at 350* for 5 minutes. Then place two slices of the provolone cheese on top of each one and return them back to the oven for 1-2 more minutes (to just melt the cheese). Once the cheese is melted, remove them from the oven. Fill them with the shredded beef and veggies (I made sure to let the juices drip off the meat some before filling them into the buns so they didn't get overly soggy). Serves 10-12. Enjoy!