One 3- to 4-pound chuck roast
Salt and black pepper to taste
2 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
1 jar pepperoncinis
10 to 12 buttered, toasted deli rolls
2 yellow onions, sliced and sauteed in 1 tablespoon butter until light golden brown
Variations: Lay thinly sliced cheese on top of the meat before adding the peppers and onions. Serve dishes of the cooking liquid on the side for dipping.
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