Ingredients
Method
- Preheat your smoker to 275°F (135°C).
- Season the roast with your Italian seasoning. You can do this by mixing the seasoning with a little bit of olive oil or melted butter, and then rubbing it all over the roast.
- Place the roast in the smoker and smoke for about 2 hours. This will give the roast a nice smoky flavor and help to seal in the juices.
- After 2 hours of smoking, remove the roast from the smoker and place it in a large Dutch oven. Pour the beef broth over the roast, as well as a 1/4 cup of pepperoncini juice. The broth will help to keep the roast moist as it cooks, and the pepperoncini juice will add a little bit of tanginess.
- over the Dutch oven with a lid and place it back in the smoker. Let it cook for about 2 hours, or until the roast is tender and easily shreds with a fork. You can check the internal temperature of the roast with a meat thermometer to make sure it's done.
- Once the roast is done, remove it from the smoker and shred the meat with two forks. Stir the shredded meat into the juices in the Dutch oven. This will help to keep the roast moist and flavorful.
- To assemble the sandwiches, Place some shredded roast beef and a slice or sprinkle of provolone cheese on the bun.
- Optional: You can put it back in the smoker or a broiler to melt the cheese.
Notes
This recipe for smoked Italian roast beef sandwiches is perfect for anyone who loves the smoky, savory flavor of slow-smoked meat. The combination of Italian seasoning and pepperoncini peppers adds a bold and zesty twist to the traditional roast beef sandwich. While the recipe calls for a smoker, you can also achieve a similar flavor by using a grill with a smoker box or by baking the roast in the oven with some liquid smoke. Either way, you'll end up with tender, juicy, and flavorful roast beef that's perfect for sandwiches or any other use you can dream up. So whether you have a smoker or not, give this recipe a try and enjoy the deliciousness!