Italian Roast Sandwiches

The other day I made Italian Roast sandwiches, and they were delicious! I came up with this recipe based on what we had in our kitchen. Living 90 plus miles from town is a great way to learn to make do with what you got! I will also list a few suggestions of things you might also want to try that we simply didn’t have in the pantry! I used a shoulder arm roast for this recipe. It was perfect! I love how the bone in the arm roast adds a deep flavor (and nutrients) to the gravy! However, any roast will do.


  • 1 Shoulder Arm Roast (or roast of your preference)
  • 1 tbsp of butter or oil
  • 1 Onion thinly sliced
  • 1 Green Bell Pepper thinly sliced
  • 1 tsp Oregano
  • 1 tsp Parsley
  • 1 tsp Crushed Red Pepper (or to taste)
  • 1 tsp Sage
  • 1 tsp Basil
  • Salt and pepper to taste
  • 1.5 tsp Balsamic Vinegar
  • 3-4 Cloves Garlic minced
  • 1 small can of pickled jalapeƱos (or could also use Pepperoncini peppers)
  • 1-2 cups Beef Broth (add more as needed)
  1. Preheat Oven to 300 degrees Fahrenheit. You can also cook in a slow cooker.
  2. Pat the roast with a paper towel to absorb excess moisture. Salt and pepper both sides of the roast.
  3. Add butter or oil (or a little of both) to a large Dutch oven. Over medium high heat, brown all sides of the roast. Browning is a crucial step. You want to have a nice brown sear on all sides of the roast.
  4. Once browned, remove the roast to a plate. Add the thinly sliced onion and bell pepper and brown until soft. They will continue to cook with the roast.
  5. Add the roast back to the Dutch oven and sprinkle the vegetables on top of the roast.
  6. Mix together the seasonings and then sprinkle on top of the vegetables and roast. Sprinkle the balsamic vinegar over the roast as well.
  7. Add the crushed garlic and the pickled jalapenos (to taste).
  8. Pour the beef broth over the roast. Bring to a slow boil and then turn off the heat.
  9. Cook in the oven with the lid on for about 4 hours. I kept an eye on it and did add some broth as needed. I ended up turning down to 250 degrees Fahrenheit towards the end. Depending on how large your roast is and how your oven cooks, you may need to adjust a little. You could also cook in a slow cooker on high for 4 hours or low for 8 hours.
  10. The roast should be fork tender and falling apart. Serve on a toasted Brioche or sourdough bun. We decided we liked it best served open-faced with extra juice poured on top.


** I didn’t use them because I didn’t have any in the pantry, but Pepperoncini peppers would also be a nice touch!

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