Pittsburgh Sandwich

Ingredients

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• 3 ½ pounds beef chuck roast (should be very well-marbled)
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• 3 tablespoons barbecue dry rub
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• ½ cup Kansas City style BBQ sauce
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• 4 sandwich or hoagie rolls
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• 1 (8 ounce) container cheese whiz, or sliced cheese as needed
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• ⅔ cup sautéed onions
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• ⅔ cup chopped jarred pickled peppers
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• 2 tablespoons sliced green onions
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Instructions

1. 1
   Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.ALLRECIPES / Ana Cadena
2. 2
   Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.ALLRECIPES / Ana Cadena
3. 3
   Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.ALLRECIPES / Ana Cadena
4. 4
   Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).
5. 5
   Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.ALLRECIPES / Ana Cadena
6. 6
   Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.ALLRECIPES / Ana Cadena
7. 7
   Serve and enjoy!ALLRECIPES / Ana Cadena