Ingredients
2 lb stewing beef, preferably rump roast, eye of the round, top round, bottom round, chuck, or chuck shoulder
½ tsp dried oregano
½ tsp dried basil
½ tsp onion powder
½ tsp dried dill
½ tsp dried rosemary
½ tsp garlic powder
½ tsp dried thyme
1 bay leaf
5 oz red onions, quartered
3 oz carrots, cut into chunks
3 oz celery, with leaves and stalks, cut into chunks
5 tbsp prepared mustard
4 cups beef broth, plus more as needed
3 tbsp vegetable oil, or rendered beef tallow
salt and ground black pepper, to taste
2 hoagie rolls
¼ cup piquillo peppers, pepperoncini, or giardiniera peppers, sliced into strips
prepared mustard, (Optional)
mayonnaise, (Optional)
cooking broth
Preparation
Heat up a skillet with oil and sear the meat on all sides until evenly caramelized.
Season evenly on all sides with salt and pepper while searing.
Transfer to a clean working area and brush the mustard around the stewing beef.
Make a vegetable bed inside the crockpot by adding the red onions, celery, and carrots.
Add all the spices and bay leaf into the crockpot, then layer the seared beef on top of the vegetables.
Pour enough beef broth to cover the beef.
Cover and cook on Low for 10 to 12 hours, or on High for 5 to 6 hours, until the beef is tender enough to be pulled and shredded. You may need to add more broth to cover the beef while being slow-cooked.
Once done, set aside the beef and transfer all the other contents into a saucepot.
Reduce the sauce by half and strain once done. Discard all other solids.
Layer the cooked beef onto a flat surface. Either shred or pull apart using a pair of forks, or thinly slice the beef. Set aside.
Heat up a pan and add your preferred beef portion with a little cooking broth to warm up the beef.
When ready to serve, slice the hoagie rolls into half lengthwise and toast.
Spread 2 tablespoons each of mayonnaise and mustard on separate sides of the bread.
Drain the meat and layer the warmed beef into the sandwich.
Finally, layer the pepper strips around the sandwich and seal.
Serve together with roughly ½ cup of cooking broth. Enjoy by dipping the sandwich briefly in the broth between bites.
