chuck roast, banana peppers, dried oregano, dried basil, dried parsley, garlic, yellow onion, sea salt, black pepper, low sodium beef broth, whole wheat buns, mozzarella cheese
Sandwiches and Burgers
Inspired by Fenway’s Yawkey Way and Right Field Concourse’s favorite menu item, this spicy beef sandwich will hit your taste buds juuuust right. You can try to have only a single bite, but we’re pretty sure you’re going to devour the whole thing before you know it. And plan to get a little messy while you’re eating, because the beef au jus is key here.
If you have an upcoming tailgate or homegating party, this is the recipe for you. It’s super simple to make, incredibly yummy, and provides enough for all your hungry guests. You’re welcome!
4 pounds chuck roast
5 banana peppers (or to taste), thinly sliced
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried Italian parsley
5 cloves garlic, minced
1 small yellow onion, diced
Sea salt, to taste
Black pepper, freshly ground and to taste
1 cup low-sodium beef stock
8 whole wheat buns
Fresh mozzarella cheese, cut into ¼-inch slices
Season the beef with sea salt and freshly ground black pepper to taste.
Brown both sides of the beef in a large skillet very quickly over high heat. You aren’t cooking the meat through, simply browning it.
Put the beef into a crock pot/slow cooker along with your herbs, garlic, onions, banana peppers, and beef stock. Add in a couple healthy grinds of black pepper and cover.
Cook on low for 8–10 hours or until your beef is soft and can be cut with a fork.