Cook Time: 8 hours (slow cooker), 30 minutes
Meal Type: Appetizer
NC Ingredients: beef, onion, garlic, thyme, peppers
Heat olive oil over medium-high heat in a large stockpot. Brown roast on all sides. Sprinkle with salt and pepper on each side. Transfer to a large slow cooker.
Add chopped onions to stockpot. Cook and stir 2-3 minutes or until lightly browned. Add garlic and continue cooking 30 seconds longer. Add wine, stirring to loosen browned bits from pan. Stir in beef stock, thyme, Italian seasoning and red pepper flakes. Pour mixture over beef in slow cooker. Cook, covered, on low 8 hours or until beef is tender.
About 1/2 hour before removing beef, sauté the onions and peppers in butter over medium heat until tender, about 20 minutes. Add ½ tsp. garlic powder and 2 tsp. Worcestershire sauce. Set aside.
Remove roast; cool enough to handle. Remove excess fat and pull beef apart in a bowl. Stir a few
tablespoons of the cooking juices into the beef to moisten.
Place sliced baguettes on baking sheets, cut sides up. Broil until lightly toasted. Remove from oven; layer ½ slice provolone cheese on each piece. Top cheese with beef, onion/pepper mixture, and 4-5 jalapeno slices.
Place tops on buns. Cover loosely with aluminum foil and bake at 350 degrees about 30 minutes, until cheese is melted.
Serve with additional jalapeno slices and strained cooking liquid for dipping if desired.
Prep time approx.45 minutes; Cook time approx. 9 hours.
Beef can be cooked overnight and sandwiches assembled and baked the following day prior to tailgate event.