Description
Tender Italian beef, slow-cooked to perfection. Serve on rolls for a delicious sandwich.
Ingredients
Units
Scale
- 1/2 cups (118 ml) sugar
- 1 cups (237 ml) red wine vinegar
- 1/2 cups (118 ml) canola oil
- 1/2 cups (118 ml) water
- 1 tsp kosher salt
- 1 tsp minced garlic
- 1 jar pepperoncinis (juice included)
- 3-5 lbs (1361-2268 g) top round roast
Instructions
- In a large zip-top bag, whisk together the sugar, red wine vinegar, canola oil, water, salt, and minced garlic until the sugar dissolves.
- Add the top round roast to the bag along with the whole pepperoncinis and some of their brine. Squeeze out the air, seal, and place in the refrigerator. Marinate overnight or for at least 8 hours, flipping the bag once halfway through.
- Remove the roast from the bag and place it in the slow cooker. Pour the entire marinade and pepperoncinis over the top.
- Cover and cook on low for 8 hours, until the beef is fall-apart tender and shreds with almost no effort.
- Transfer the roast to a cutting board. Use two forks to shred the meat into thin pieces, discarding any large fat caps.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid. Let it soak on the warm setting for 10 to 15 minutes.
- Pile the beef onto crusty Italian rolls. Spoon some of the cooking jus into small bowls for dipping alongside.
Notes
- For a richer flavor, use a dry red wine instead of red wine vinegar.
- To speed up the cooking time, sear the roast briefly before marinating and slow cooking.
- Leftovers can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Sandwich
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 100