# 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 (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
# Step-by-Step Guide:
01 - Pat beef chuck roast dry with paper towels, then 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 and sear the beef on all sides until browned, approximately 3–4 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, cover the pot, then braise in a preheated 325°F oven for 4 hours, flipping once halfway, until very tender. Alternatively, cook in a slow cooker on low for 8 hours or high for 4 to 5 hours.
05 - Remove the beef from the pot and let rest on a cutting board for 10 minutes. Skim excess fat from cooking liquid.
06 - Shred the rested beef using two forks, discarding large pieces of fat, then return the shredded meat to the cooking liquid to soak.
07 - Slice rolls lengthwise and toast lightly if desired.
08 - Pile hot shredded beef onto each roll and spoon some au jus over the meat for moisture.
09 - Top beef generously with giardiniera and roasted sweet peppers, if using.
10 - Serve sandwiches immediately with extra au jus on the side for dipping.
