I’m totally going to change my blog name to “want some cheese with that whine?” If someone were to do a cursory run through of this whole thing, they’d probably find that it’s almost totally about weather, how cold I am, and other boring things I like to complain about. I’m honestly tired of asking people about the weather or mentioning it but I can’t seem to stop myself! It’s a weird, weird obsession! You know those awkward people at social gatherings who talk about mundane things like the weather just to have something to talk about? I’m one of those except I’m genuinely interested in the state of the weather. I truly don’t know what’s wrong with me. I do, however, know what’s right with me and that’s these sandwiches. Garlic mayo, shredded beef, delicious focaccia. YES PLEASE.
Italian Shredded Beef Sandwiches*
chuck roast (I used half of a small-ish one)
Italian seasoning (I use the McCormick brand that comes in a grinder)
red chili flakes
half a yellow onion, cut in slices
a few garlic cloves, smashed
beef broth, water, or beer
mayo, a couple Tablespoons (you know what’s weird about our mayo? At home, it’s called Hellman’s – you know the jingle right? Bring out the Hellman’s and bring out the beeeeessssst – but here, it’s just called Best Foods, or something odd like that. It’s. So. Weird. They call Dreyer’s brand stuff by a different name here too.)
a couple small garlic cloves, pressed or if you don’t have one, do like me and just grate the cloves (carefully) with your microplane
red wine vinaigrette (I use a modified, halved version of this recipe when I want a truly quick vinaigrette – sub real fine minced garlic for the garlic powder, it’s yummy)
focaccia, cut in half and toasted (I made a whole sheet of this recipe and ate a quarter of it right out of the oven. I’m not sorry.)
Rub your roast all over with salt, pepper, onion powder, chili flakes, and the Italian seasonings. Layer your onions and your smashed garlic cloves in the bottom of a crock pot. Heat some olive oil in a skillet. Brown your roast on all sides. Place it in the crock pot on top of the onions and garlic. Pour in beef broth or water or beer (I didn’t cover the meat entirely – just enough so the meat wouldn’t dry out while cooking). Cover and cook on low for 5 to 6 hours, until the meat is very tender and shredd-able.
For the garlic mayo, just mix that mayonnaise with the pressed/grated garlic. There. Garlic mayo. Easy, man. To assemble the sandwiches, spread said mayo on your toasted bread. Top with the shredded beef. Put some pepperocinis and some tomato slices on the meat, drizzle some of the vinaigrette on that, place the other slice of focaccia on top, and nom that bitch.