# What You Need:
→ Beef and Seasoning
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 Make It:
01 - Pat the beef chuck roast dry with paper towels, then season thoroughly on all sides with kosher salt and black pepper.
02 - Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat. Sear the beef on all sides until deeply browned, about 3 to 4 minutes per side.
03 - Pour in the beef broth, water, and Worcestershire sauce. Add the Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, and bay leaf.
04 - Bring the mixture to a simmer, then cover. Transfer to a 325°F oven and braise for 4 hours, flipping once halfway through, until the beef is fork-tender. Alternatively, cook in a slow cooker on low for 8 hours or high for 4 to 5 hours.
05 - Remove the cooked beef to a cutting board and let rest for 10 minutes. Skim any excess fat from the surface of the cooking liquid.
06 - Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the pot and toss to coat in the au jus.
07 - Split the Italian sandwich rolls in half. Optionally, toast them lightly for added texture.
08 - Pile the hot shredded beef onto the bottom half of each roll, spooning some of the au jus over the meat. Top generously with giardiniera and roasted sweet peppers, if using.
09 - Serve the sandwiches immediately with extra au jus on the side for dipping.
