Italian Beef

3 lb Top Round Roast, or other lean roast

Uncle Bubby's Steakhouse Rub

Uncle Bubby's Oh My Garlic

Beef Tallow or Avocado Oil

1/2 cup diced onion

4 cups Beef Broth

1/2 cup Uncle Bubby's Italian Beef Seasoning

Provolone

Pepperoncini

Pepperoncini Ranch (Recipe Below)

Preheat oven to 425. Trim any fat or silver skin from roast and then season generously with Steakhouse Rub and Oh My Garlic. Heat tallow or oil in large stainless steel or cast-iron pan over medium high heat. Sear the roast for a couple minutes on all six sides. Add to an oven safe dish on cooking rack to keep it off the bottom. Add onions to searing pan and cook until softened, about 5 minutes. Add 1/2 cup of beef broth to deglaze pan and then add to pan with roast, covering the bottom. Turn oven down to 325 and roast until internal temperature is 135. Remove from oven and let cool completely before slicing thin. Add drippings to a blender or food processor and let cool. Blend until smooth. Set aside. When ready to eat, bring remaining beef broth to a simmer along with drippings mixture. Add Italian Beef Seasoning and thinly sliced beef. Heat for 10 minutes and add to your favorite bread. Top with cheese, peppers, and ranch. Enjoy!

Pepperoncini Ranch

1/2 cup pepperoncini peppers

Ranch Dressing

Salt

2 t juice from pepperoncini jar

1 t Italian Beef Seasoning

In blender, mix all ingredients until smooth.