Italian Roast Beef Sandwiches

Name: Italian Roast Beef Sandwiches
Yield: 12 servings
Ingredients: 1 tbsp (15 mL) olive oil; 1 garlic clove, pressed; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) ground black pepper; 1 beef eye of round roast (about 2 lbs/1 kg); 1 can (14.5 oz or 540 mL) crushed tomatoes, undrained; ½ cup (125 mL) beef broth; ¼ cup (60 mL) pepperoncini peppers, chopped; 2 tbsp (30 mL) red wine vinegar; 1 tsp (5 mL) dried oregano; 12 Italian rolls or hoagie rolls

Ingredients

1 tbsp (15 mL) olive oil
1 garlic clove, pressed
¼ tsp (1 mL) salt
¼ tsp (1 mL) ground black pepper
1 beef eye of round roast (about 2 lbs/1 kg)
1 can (14.5 oz or 540 mL) crushed tomatoes, undrained
½ cup (125 mL) beef broth
¼ cup (60 mL) pepperoncini peppers, chopped
2 tbsp (30 mL) red wine vinegar
1 tsp (5 mL) dried oregano
12 Italian rolls or hoagie rolls

Directions

Preheat oven to 325°F (160°C). Combine oil, garlic, salt and black pepper. Pierce beef roast at 1-in. (2.5-cm) intervals with fork from Carving Set. Rub roast with garlic mixture; place in Enameled Cast Iron Skillet.
Roast 1 hour, 30 minutes to 1 hour, 45 minutes or until thermometer inserted into thickest part of roast registers 135°F (56°C) for medium doneness. Remove roast and transfer to a cutting board. Tent loosely with aluminum foil and let stand 20 minutes. (Temperature will rise to about 145°F/60°C.) Thinly slice roast using a Carving Knife.
Combine tomatoes, broth, pepperoncini, vinegar and oregano in a small saucepan; bring to a boil and remove from heat. Stir sliced meat into tomato mixture and serve on rolls.