Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

Great for football or tailgate parties.

Ingredients Nutrition


  1. Heat oven to 325°F.
  2. Place the meat on the rack in a roasting pan and bake 2 hours.
  3. Let cool then slice very thin with electric knife.
  4. Pour the broth into the roasting pan, set over medium heat on top of stove.
  5. Stir to loosen the brown bits.
  6. Add garlic, Worcestershire, bell peppers, oregano, marjoram, basil and thyme.
  7. Bring to boil, reduce heat and simmer for 20 minutes.
  8. Add the meat, stirring to coat with gravy.
  9. Cover and refrigerate overnight (at least 4 hours).
  10. Reheat and serve on haogie rolls moistened with the gravy and layered with pepperoncini.
  11. Garnish with the optional Giardiniera Relish.
  12. ** gravy ingredients can be doubled.


Most Helpful

This was pretty tasty, but we thought it needed more salt, pepper and garlic. I made a half recipe and it made enough for 8-10 people. We enjoyed this with hot pepper mustard on toasted hoagie buns. Thanks for sharing your recipe!

Kaarin October 20, 2008

This was a crowd favorite over the weekend. No variation needed. I've already handed the recipe to 5 people, so it is a safe bet that I WILL be making this again. I thought it was wonderful!

AshK May 14, 2007

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