Prep time: 15 minutes
Total time: 4 hours and 30 minutes
2 pounds|900 grams beef rump roast/bottom round
1 tablespoon kosher salt, plus more to taste
¼ cup|60 ml canola oil, divided
2 cloves garlic, crushed
1 celery stalk, cut into ½” pieces
1 medium carrot, peeled, and cut into ½-inch pieces
½ medium yellow onion, roughly chopped
4 cups|950 ml beef stock
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons onion salt
1 teaspoon whole black peppercorns
½ teaspoon cayenne pepper
3-4 parsley stems
1 bay leaf
1 (12-ounce) jar pepperoncini, drained and thinly sliced (reserve 3/4 cup of the liquid)
4 fluffy sandwich rolls, sliced lengthwise but keep connected on one side
2 cups|500 ml homemade or store-bought giardiniera
1. Heat the oven to 325°F.
2. Season meat generously all over with kosher salt and freshly ground black pepper. Heat 2 tablespoons oil in a large dutch oven over medium-high. Cook the meat, turning as needed, until browned all over, 7 minutes. Transfer to a plate.
3. Wipe away excess oil. Add 2 tablespoons oil, the garlic, celery, carrot, and onion and cook until golden, 7 to 8 minutes. Return the meat to the saucepan, along with the 1 tablespoon kosher salt, the beef stock, Worcestershire sauce, oregano, onion salt, peppercorns, cayenne, parsley stems, bay leaf, and pepperoncini juice. Bring to a simmer, cover, and place in the oven. Cook until the meat is tender, about 3 ½ hours.
3. Once meat is tender, remove from cooking liquid and place on a cutting board. Strain the cooking liquid into a small saucepan and keep warm. Shred the meat with a fork, and place in a medium bowl with a little bit of the cooking liquid so it doesn’t dry out. Adjust the seasoning if needed.
4. To serve: lightly toast the sandwich rolls, then add about 1 cup of meat in each sandwich. Ladle ¼ cup of cooking liquid over the meat, top with 1/2 cup of giardiniera and 2 tablespoons of the pepperoncini slices.
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