How to make spicy italian beef

This is VERY simple dish - not too many supplies. But start the day before you want to serve it! It braises overnight in the oven.

Allow the beef to come to room temperature and pat dry with paper towels. By the way, this is only a 2 1/2 pound roast. We had only a small crowd!😊.

Leave the cap of fat on the roast - it's needed to add flavor to this lean cut. Don't worry, we'll get rid of it later!☺

Spread the flour in a large plate and mix in the oregano, salt and pepper. Dredge the beef, coating all sides

Heat the pan over medium high heat, add the olive oil and brown the roast on all sides

Just starting to take on color

Make sure it gets good and brown

All that dark stuff in the bottom of the pan is FLAVOR!👍

Pour the entire package of soup mix over the roast.

Pour 1/2 of the juice from the pepperoncini into the pot. This controls the level of spice in the dish. You can use more or less, to taste, but I suggest starting with half.

Add the whole jar of pepperoncini, right out of the jar. They still have some juice in them and we'll get rid of the stems later.

Just get them all in.

Now pour in just enough water to come half way up the roast it doesn't matter if some of the soup mix and peppers stay on top for a while.

If your pot is too much larger than your roast, reduce the amount of water a little. You will end up with too much juice.

Cover the pot and bring to a boil on top of the stove

Set your oven temperature to 220° F. That's not a timer, that's the time! This simmers in the oven overnight! If you can sleep all night with that wonderful aroma, you're a better sleeper than I!

After a few hours, you can turn the roast over in the juice, but it's not necessary - just a good excuse to lift the lid and fill the kitchen with an incredible smell!

Next morning, remove it from the oven and allow it to sit in the juice to cool for a few hours.

Your fork should just slip into the meat.

You know it's tender when twisting the fork causes it to just about fall apart!

Pick out the peppers so you can remove the stems and shred the meat

I like to use my hands to shred the roast because you get longer pieces and better texture than trying to use two forks.

Oh, now is the time to remove that cap of fat, too! Before you shred it! Let everything marinate in the juice for a few hours at room temperature. You can reheat it in the oven just before serving!

It will look like this when you are done - there may be less juice, this batch actually nas a little too much juice, but it didn't affect the flavor!

Cover it and allow it to sit in the juice to marinate for a few hours.

Add the peppers on top so everyone can find them when they are making their sandwiches! A five pound roast with a little cole slaw and potato salad on the side will easily feed twenty people!

There many good sauces to serve with this - horseradish sauce Red pepper aioli, or like this one, 1/2 mayonnaise and 1/2 Siracha Hot Chili Sauce! A little extra juice is nice and messy and spicy!😃