Ingredients

  • 3-3 ½ lbs Roast, Chuck, Choice (Look for less fat on edges)
  • Taste: Salt, kosher
  • Taste: Pepper, Black Ground
  • 1 ea Onion, White, Large (Julienned)
  • 1 tbsp Garlic, Fresh (Crushed)
  • 1 qt Stock, Beef
  • 2 ea Peppers, Green Bell (Large julienne)
  • 1 tbsp Oil, Canola/Olive Blend
  • 1 tsp Italian Herbs, Dried
  • 4 ea Roll, French
  • Taste Giardiniera, Hot (Drained and chopped)

Grill & Cooking Supplies

Preparation

  • Wash all tools prior to use
  • Clean and sanitize all cutting boards and prep surfaces prior to use
  • Read all manufacturer’s instructions before using grills, or any cooking tools
  • Clean out Traeger as needed and change drip tray liner (if applicable)
  • Fill pellet hopper with Reserve Blend Pellets
  • Set Traeger to 350˚ F, hit enter and hit ignite
  • Add the Dutch oven and modifier veggie pan during heat up

While Traeger is heating up:

  • Prep All ingredients for the Italian beef and season as shown in the video
  • Open Traeger and add the chuck roast to the Dutch oven
  • Sear the chuck roast on both side for 10 minutes each side
  • After searing, open the Dutch oven, remove chuck roast and place on veggie pan
  • Add the onions and garlic, add the cover, close the grill and cook for 5 minutes
  • After 5 minutes, open the Dutch oven
  • Add roast to Dutch oven and then add the beef stock, cover the Dutch oven and close the grill
  • Cook covered at 350˚ F for 2.5 hours and then check for doneness
  • ** If you want sliced beef, remove beef after 2.5 hours of cooking and rest before slicing
  • ** If you want shredded beef, cook for 3 hours then shred or chop
  • ** At 2.5 hour mark, add the peppers to the pan and cook for 30 minutes
  • Using heat proof gloves, remove the Dutch oven and place in kitchen
  • Save the gravy for sandwich building
  • Allow to cool for 5 minutes
  • Build the sandwich as shown in the video and serve with extra gravy on the side
  • Serve and Enjoy