# What You'll Need:
→ 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
12 - 1 bay leaf
→ For Serving
13 - 6 sturdy Italian sandwich rolls or hoagie rolls
14 - 1 1/2 cups hot giardiniera, drained
15 - 1 cup roasted sweet bell peppers
16 - Extra au jus from the pot for dipping
# How-To Steps:
01 - Pat beef chuck roast dry with paper towels and season thoroughly with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat. Sear beef on all sides until deeply browned, approximately 3-4 minutes per side.
03 - Add beef broth, water, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, red pepper flakes if using, and bay leaf to the pot.
04 - Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 4 hours, flipping the beef once halfway through, until meat is fork-tender and easily shreds. Alternatively, cook in a slow cooker on low for 8 hours or high for 4-5 hours.
05 - Remove beef to a cutting board and let rest for 10 minutes. Skim excess fat from the cooking liquid. Shred the beef using two forks, discarding any large pieces of fat, and return the shredded meat to the pot to absorb the juices.
06 - Split the Italian sandwich rolls in half. Optionally toast them lightly for added texture and to prevent sogginess.
07 - Pile hot shredded beef generously onto each roll, spooning a bit of the au jus over the meat. Top with a generous amount of giardiniera and roasted sweet peppers if desired.
08 - Serve sandwiches immediately with small bowls of extra au jus on the side for dipping.
