Ingredients

FOR THE POT ROAST: One 6-pound beef brisket or two 3- to 4-pound pieces 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon dried basil 1 teaspoon dried oregano 3 tablespoons olive oil 2 1/2 cups canned reduced-sodium chicken broth Half of one 12-ounce bottle light beer 6 cups thinly sliced onions (from 3 large onions) 8 garlic cloves, chopped FOR THE SANDWICHES: 8 to 12 6-inch long French rolls, halved lengthwise Two 12- to 16-ounce jars roasted red bell peppers, cut into rough strips One 12-ounce jar cherry peppers, stemmed, sliced One 12-ounce jar pepperoncini One Hot-pepper sauce

Description

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