Roast beef, gravy, and giardiniera cheese sub sandwich | Recipe | Bounded by Buns

Name: Roast beef, gravy, and giardiniera cheese sub sandwich | Recipe | Bounded by Buns
Ingredients: 3 tablespoons neutral oil (vegetable, canola, etc.); 3 pound chuck roast; salt and black pepper; 2 large onions, roughly chopped; 4 to 5 cloves garlic, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 tablespoon Worcestershire sauce; 1 tablespoon beef base (Better than Bouillion brand is good); 3 to 4 cups beef broth (low sodium works best); 1 ⁄ 4 to 1 ⁄ 2 cup giardiniera, chopped into small pieces; 1 ⁄ 2 cup water; 14 grams sodium citrate (a heaping tablespoon - see notes below for links to order); 16 ounces white cheddar, shredded (1 pound); 1 six to eight-inch sub roll; beef and gravy (from above); 1 to 2 slices of giardiniera cheese (from above)

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Gravy and roast beef make for the bulk of this sandwich but a spicy pickled veggie addition to the cheese helps to cut the fat and contrast the rich flavors. This is a comforting sandwich that will...

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Ingredients

3 tablespoons neutral oil (vegetable, canola, etc.)
3 pound chuck roast
salt and black pepper
2 large onions, roughly chopped
4 to 5 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon beef base (Better than Bouillion brand is good)
3 to 4 cups beef broth (low sodium works best)
1 ⁄ 4 to 1 ⁄ 2 cup giardiniera, chopped into small pieces
1 ⁄ 2 cup water
14 grams sodium citrate (a heaping tablespoon - see notes below for links to order)
16 ounces white cheddar, shredded (1 pound)
1 six to eight-inch sub roll
beef and gravy (from above)
1 to 2 slices of giardiniera cheese (from above)