I had the full "crew" home for Christmas and this was our day after Christmas lunch. Whenever you're cooking for others you always hope it will go over well, particularly if it's a recipe you've never tried before. These sandwiches were a hit with everyone. I digressed a little from the recipe, using thyme instead of oregano, mincing the garlic and cooking it for several hours in the slow cooker rather than the pressure cooker. I did use the chuck roast called for rather than any other cut and it was particularly tender and flavorful - but don't expect clean slices if that's what you're looking for. What I particularly enjoyed about this recipe was that the real beefy flavor wasn't interfered with or masked by an overload of seasonings. The amount of herbs was just enough to provide a subtle earthiness without compromising that great beef taste. I made these sandwiches on huge, crusty Italian rolls (from an old Italian bakery in Milwaukee that I've loved since I was a little girl!), toasted with mozzarella cheese and served with ramekins of the au jus on the side.
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I had the full "crew" home for Christmas and this was our day after Christmas lunch. Whenever...