Italian Beef Sandwich

Sloppy and tender beef with a distinctive and addictive flavor. Best served on crusty rolls with Trappey's hot peppers with vinegar sprinkled over the meat.

• Ready In: 3 hrs 10 mins
• Serves: 8
• Yields: 8 sandwiches

Ingredients

• 3 -4  lbs  beef  chuck roast
• 2  tablespoons bacon grease or 2  tablespoons olive oil
• 2  teaspoons garlic powder
• 1  teaspoon sea salt
• 1  teaspoon fresh ground black pepper
• 2  cups water
• 1  teaspoon onion powder
• 1 (2 ounce) package  dry onion soup mix
• 1⁄2 teaspoon red pepper flakes
• 1  teaspoon fennel seed
• 1  teaspoon dried basil
• 1  tablespoon  dried Italian seasoning
• 2  bay leaves
• 8  crusty  submarine rolls

Directions

1. Begin pre-heating oven to 450 degrees F.
2. Sprinkle half the garlic, salt, and black pepper on all sides of the roast.
3. Melt grease in heavy cast iron dutch oven over medium high heat.
4. Quickly brown all sides of the roast.
5. Place dutch oven into preheated oven, and roast for 15 minutes. Remove pan from oven.
6. Flip roast over in the dutch oven, reduce heat to 350, and roast another 25 minutes. Remove pan from oven.
7. Drain grease, if any.
8. Add water and all remaining seasonings to pan, flip roast over again, and return to oven. Roast another 30 minutes.
9. Remove roast from oven one more time, and let cool on a platter for 20 minutes. Leave juices in dutch oven.
10. Slice meat into thin slices, discarding any large chunks of fat you encounter.
11. Return meat to dutch oven, and simmer, covered, on stove top for 1.5-2 hours, stirring occasionally.
12. Remove meat with tongs and place on split buns. Sprinkle with pepper vinegar or hot peppers if desired.