# Ingredient List:
→ Beef
01 - 3 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
→ Cooking Liquid
05 - 2 cups beef broth
06 - 1 cup water
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp dried Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1 bay leaf
→ For Serving
13 - 6 Italian sandwich rolls or hoagie rolls
14 - 1 1/2 cups hot giardiniera, drained
15 - 1 cup roasted sweet bell peppers (optional)
16 - Extra au jus from cooking liquid, for dipping
# Cooking Directions:
01 - Pat beef chuck roast dry with paper towels and season evenly with kosher salt and black pepper.
02 - Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat, then sear beef on all sides until deeply browned, about 3 to 4 minutes per side.
03 - Pour in beef broth, water, Worcestershire sauce, dried Italian seasoning, garlic powder, onion powder, crushed red pepper flakes if using, and add the bay leaf to the pot.
04 - Bring the mixture to a simmer, then cover. Transfer to a 325°F oven and braise for 4 hours, flipping once halfway, until beef is tender. Alternatively, cook in a slow cooker on low for 8 hours or on high for 4 to 5 hours.
05 - Remove beef from pot, set on a cutting board, and let rest for 10 minutes. Skim excess fat from the cooking liquid.
06 - Using two forks, shred the beef into bite-sized pieces, discarding any large fat pieces. Return shredded beef to the pot to soak in the au jus.
07 - Split the sandwich rolls and toast lightly if desired.
08 - Pile hot shredded beef onto each roll, spooning some au jus over the meat for added moisture.
09 - Top beef generously with drained giardiniera and, if using, roasted sweet bell peppers.
10 - Serve sandwiches with extra au jus alongside for dipping.
