Italian Beef Sandwiches
1 tbsp. Olive oil
1 2-3lb. Tri-Tip Roast
3 cup beef or chicken broth or stock
1 pkg. Italian Salad dressing mix
2 tsp. Italian seasoning
1 tsp. dried parsley
1 tsp. onion powder
1 tsp. garlic powder
2 small bay leafs
1 tsp. salt
1 tsp. black pepper
1 jar Pepperoncini peppers, with liquid
1 jar Giardiniera, mild or hot
8 slices Provolone, muenster or mozzarella cheese
8 Hoagie buns or French bread rolls
Season roast on both sides with salt and pepper. In a large skillet, over medium-high heat, add olive oil and heat. Sear roast on all sides, 2-3 minutes per side, and add to a large slow cooker. Add in stock, Italian salad dressing mix, Italian seasoning, parsley, onion powder, garlic powder, bay leaf, salt, pepper, pepperoncini with juices and Giadiniera peppers. Cover and cook on high 2-3 hours, or until thickest part of the roast reaches 135-degrees F. Remove roast from slow cooker to a cutting board and tent with aluminum foil 10-15 minutes. Cover and refrigerate 1-2 hours. Remove from refrigerator and slice meat, against the grain, very thin. Slice buns, not cutting all the way through. Add some Au Jus to the bottom of bun and top with sliced beef and peppers. Top with a slice of provolone cheese. Serve with a side of Au Jus for dipping.
