Italian Beef Sandwiches – Spicy and Delicious

I remember growing up in Southern Illinois and my Sicilian mother making these.  We loved them served on crusty bread from a baker she and my dad knew.  We would drive 2 hours every other month to pick up dozens and dozens of this bread which she would freeze and dole out anytime we had Italian food (which seemed like daily at that time).  This recipe was her go-to when the bread was starting to dry out a bit in the freezer.  All the juices soak into the bread and make it even more wonderful.

Italian Beef Sandwiches

1 eye of round beef roast

1 – 16 oz jar of pepperoncini (with the juice)

1 can tomatoes

3-4 cloves of garlic, finely minced

1/4 t oregano(dried – used 3/4 t if using fresh)

1/2 c red wine

Brown the outside of the roast in a heavy bottom skillet.  Transfer to a slow cooker or a heavy roasting pan.  Deglaze the skillet with the red wine and add to the slow cooker.   Add the rest of the ingredients, cover and cook on low for 4-6 hours.  If using the oven, cover the roasting pan tightly and cook at 325 degrees F for 4-6 hours.

The meat is done when it shreds easily.

Serve on a toasted crusty roll with sautéed bell peppers, onions, provolone cheese, and the pan juices.

I have also served this recipe on a bed of fresh salad greens so use your imagination.