Big Green Egg: Shredded Beef Sandwich
4 lbs 100% grass-fed organic beef chuck roast
2 16oz. jars pepperoncini peppers (stems removed, reserve juice)
12oz. light beer
12oz. grass-fed beef broth
1 large sweet onion (sliced)
Salt and pepper (to taste)
6 hoagie rolls
12 slices smoked provolone cheese
Fried onions (optional)
Preheat grill to 450°F (if using a Big Green Egg, set for direct cooking without the convEGGtor).
Season the roast with salt and pepper. Place the meat on the grill and sear on all sides until browned but still very rare. Remove from the grill and set aside.
Set up your grill for indirect cooking and reduce heat to 300°F.
Place the roast in a Dutch Oven and add the beef, grass-fed beef broth, onion and pepperoncini with juice. (If you don't have a Dutch Oven, you could cook the roast in a slow cooker)
Cover the Dutch Oven, place it on the grill and cook for 5 hours. After 5 hours, remove from the grill, set aside, and shut down the grill.
Let the meat rest in the Dutch Oven (covered) for 1 hour. Then shred the beef in the juices.
Add the beef to the split hoagie rolls and add smoked provolone cheese on top of each sandwich. Place the sandwiches on the grill and use the residual heat to melt the cheese (usually around 3 minutes).
Top with fried onion (optional) and serve with juice from the beef for dipping!