GF Ryans Roast Beef Sandwiches Recipe

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Category		Entrees - Maindishes
Sub Category		None

Ingredients

	3 lb angus chuck roast
	Peperoncini peppers sliced in jar

	For Gravy - 1 Vidalia sweet onion chopped
	2 TBS minced garlic
	2 packs Lipton Onion Soup mix (French or Beef)
	2 TBS Worcestershire Sauce
	2 TBS Pickapepper Sauce
	2 cups water

	For Slurry -1/2 cup water
	2 TBS Corn Starch


Instructions


Season roast with salt and pepper on all sides. Sear with Olive Oil then put in a crock pot.


Cook chopped onion in the pan you seared the roast in until they are soft and translucent. Add minced garlic and continue for a few minutes.


For the gravy, mix the water, soup packets, Worcestershire Sauce and Pickapepper sauce then pour into the pan with the onions and garlic. Mix well. Pour into the crock pot on top of the roast and add Peperoncini peppers to the pot as well. Cook on low for 8 hours.


At the 7 hour mark, shred the meat and add 1/2 cup water with corn starch mixture and let it finish cooking for the last hour.


Serving Suggestions

Serve on hogie or french rolls.

Originally Submitted 12/23/2020

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