Of all the cooking shenanigans that went on in the Drummond kitchen during the 2020 COVID-19 quarantine, this blessed sandwich was the clear winner and received 5+ stars from everyone. It feeds a houseful of hungry teenagers who are depriving you of solitude.
Technique tip: This is a great slow-cooker dish too! Cook the meat for 8 hours on low.
Swap option: Substitute beef for sautéed mushrooms for a vegetarian option.
- 1 chuck roast, about 4 pounds
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 4 tablespoons (1/2 stick) salted butter, divided, plus more for the rolls
- 2 tablespoons vegetable oil
- 2 cups low-sodium beef broth
- 2 tablespoons minced fresh rosemary leaves
- 1 (16-ounce) jar pepperoncini, including juice
- 2 large yellow onions, halved and sliced
- 10 kaiser rolls, split
- 10 slices provolone cheese
1. Sprinkle the chuck roast with the salt and pepper. Melt 2 tablespoons of the butter and the vegetable oil in a heavy pot over high heat. Sear both sides of the roast until very browned, about 5 minutes total. Pour in the beef broth and 1 cup water. Add the rosemary, then pour in the pepperoncini with their juices. Cover the pot and reduce the heat to low. Simmer until the meat is tender and falling apart, 4-5 hours.
2. Remove the roast from the pot and use two forks to shred the meat completely. Return the meat to the cooking liquid and keep warm.
3. Heat a large skillet over medium-low heat and add the remaining 2 tablespoons butter. Add the onions and sauté until caramelized, stirring occasionally, about 20 minutes.
4. Preheat the broiler. Butter the cut side of the kaiser rolls and toast them in the oven until golden. Set aside the top halves.
5. Spoon some of the shredded meat and juice onto the bottom halves of the rolls. Top each with a slice of provolone, then broil until the cheese is melted and bubbling. Remove the pan from the oven, arrange some caramelized onions on each sandwich, and top with the other halves of the buns.