New Recipe: Football Sandwich

I tried a new recipe for Football Sunday and it was a hit.  Served the sandwiches with my macaroni salad.  Unfortunately I didn't take a picture so I'll add one when I make it next time.  The original recipe came from the new show, The Sandwich King on Food Network. 

My roast was a different name because I couldn't find what the Sandwich King was asking for.  I hate how meat markets name their cuts different names but they may actually be the same.  Here this cut worked out perfectly.  I also got a smaller roast (2.81 lbs) because I was only making 4 sandwiches.  It made 3.5 the first day and had enough leftover for 2 more.  Remember if your roast is smaller tcook it less.  I say about an hour per pound and I only turned it once.  Flipping it every half hour isn't necessary and I actually don't think you need to turn it at all.  I turned mine after the first hour but by the second hour it was falling about so flipping it didn't make sense.  Mine roast was flaky after 2 hours but since I wasn't ready I lowered the temperature to 325˚F and left it in for another hour. 
Instead of straining out the goodies (onions, garlic and spices) I emulsified it with my stick blender.  This way the nutrition's and slow cooked goodness didn't go to waste.  If you don't have all the spices I used you can just purchase Italian seasoning and use 1 T. (My recipe for Italian Seasoning is 1/4 t. of basil, marjoram, thyme, rosemary, oregano, parsley).  I just don't see the need to have a combined spice when I have all the pieces).
I roasted red bell peppers with EVOO and garlic salt vs green for on top of the sandwiches because I like red better and next time I would also caramelize an onion. 
I was looking for a crusty outside, soft inside roll but couldn't find one so I ended up with the Dutch Crunch rolls.  They were softer on the outside than I wanted but they did stand up to the sauce so they didn't get soggy.


SPICY POT ROAST SANDWICHES
2.5-3.5 lb. Boneless Beef Chuck Pot Roast
- Kosher salt
1 t. coarse ground black pepper
2 T. vegetable oil
1 onion, sliced
¼ t. basil
¼ t. marjoram
¼ t. thyme
¼ t. rosemary
¼ t. oregano
¼ t. parsley
2 t. crushed red pepper flakes
6 cloves garlic, chopped
½ C. dry red wine
3 C. beef stock (from a 32 oz. container)
6 (1”) pieces of fresh thyme (2 sprigs)
Topping:
2 red bell peppers, sliced and roasted 400˚F for 20 minutes in EVOO
1 onion, sliced and caramelized
4 Dutch crunch rolls

Preheat oven 350˚F. Sprinkle roast with salt and pepper, don't skimp. To a large Dutch oven add oil, heat pot on medium. Add roast and brown roast on both sides. Roast should sizzle when added to hot pot. Cut onion in half and slice each half into thin strips. Remove pot roast to a plate and set aside. Add onions and cook till golden brown, stirring occasionally, scraping bottom of pan, 8-10 minutes. Add spices, cook till fragrant, 1 minute. Add garlic, cook 30 seconds. Add wine, to deglaze pan, scraping up any brown bits and cook off alcohol, 1-2 minutes. Add broth and fresh thyme. Add the roast back to pot, add lid and place in oven. Cook for 3-4 hours, about 1 hour per pound. After 1 hour, turn roast over, after two hours reduce oven to 325˚F. Cook remaining time. Meanwhile while roast is cooking, slice and caramelize onions, set aside. Drizzle sliced red bell peppers with EVOO and garlic salt. Roast 400˚F for 20 minutes. When roast is done, remove from juice, shred and tent with foil to keep warm. Place juice in a medium sauce pot. With an emulsion blender, blend to puree onions in sauce. Heat to thicken. If too thick add remaining beef stock from the 32 oz. container. Assemble sandwiches with beef, bell peppers and onions and serve with a side of sauce for dipping. A 2.8 lb. roast will make 5-6 sandwiches.