Italian Beef Sandwiches with Roasted Garlic Aioli
Preheat the oven to 300°F, and season the roast with salt and pepper.
Heat a Dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms. Remove from the heat, and add in the remaining ingredients.
Cover the roast and bake for about 3 hours, or until fork tender. Meanwhile, prepare the roasted garlic aioli.
Shred the roast with forks, then return to the broth in the Dutch oven. Return to the oven and continue to cook, uncovered, for 30 minutes.
Open each sandwich roll and add 2 slices of provolone cheese. Toast under the broiler for 1-2 minutes until the cheese is melty and the roll is golden brown, keeping a close eye so they don’t burn.
Spread roasted garlic aioli over the cheese, then add the Italian beef and top with pepperoncini peppers and giardiniera. Serve with a side of the broth for dipping!
Cut the top off the garlic bulb to expose the garlic. Place the bulb on a sheet of aluminum foil and drizzle with olive oil. Wrap the foil tightly around the garlic and bake for 1 hour.
Remove the garlic from the foil and let cool enough to handle. Turn upside down and squeeze the cloves into a small bowl. Mash with a fork, then mix in the remaining ingredients. Store in the fridge until you’re ready to make the sandwiches.
Season the roast with salt and pepper.
Heat a Dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms.
Add in the remaining ingredients.
Cover and cook on low for 7-8 hours, or until fork tender.
Shred the beef with forks, then return to the broth in the slow cooker.
Ingredients
Directions
Preheat the oven to 300°F, and season the roast with salt and pepper.
Heat a Dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms. Remove from the heat, and add in the remaining ingredients.
Cover the roast and bake for about 3 hours, or until fork tender. Meanwhile, prepare the roasted garlic aioli.
Shred the roast with forks, then return to the broth in the Dutch oven. Return to the oven and continue to cook, uncovered, for 30 minutes.
Open each sandwich roll and add 2 slices of provolone cheese. Toast under the broiler for 1-2 minutes until the cheese is melty and the roll is golden brown, keeping a close eye so they don’t burn.
Spread roasted garlic aioli over the cheese, then add the Italian beef and top with pepperoncini peppers and giardiniera. Serve with a side of the broth for dipping!
Cut the top off the garlic bulb to expose the garlic. Place the bulb on a sheet of aluminum foil and drizzle with olive oil. Wrap the foil tightly around the garlic and bake for 1 hour.
Remove the garlic from the foil and let cool enough to handle. Turn upside down and squeeze the cloves into a small bowl. Mash with a fork, then mix in the remaining ingredients. Store in the fridge until you’re ready to make the sandwiches.
Season the roast with salt and pepper.
Heat a Dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms.
Add in the remaining ingredients.
Cover and cook on low for 7-8 hours, or until fork tender.
Shred the beef with forks, then return to the broth in the slow cooker.