# What You 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 pot, for dipping
# How To Make It:
01 - Pat the beef chuck roast dry using 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. Sear the beef on all sides until browned, approximately 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 bay leaf into the pot with the beef.
04 - Bring the liquid to a simmer, then cover. For oven braising, transfer to a 325°F oven and cook for 4 hours, turning once halfway through, until the beef is tender. For slow cooking, cook on low for 8 hours or on high for 4 to 5 hours.
05 - Remove the beef and place it on a cutting board to rest for 10 minutes. Meanwhile, skim excess fat from the cooking liquid.
06 - Using two forks, shred the beef, discarding any large pieces of fat. Return the shredded beef to the pot to soak in the juices.
07 - Split the sandwich rolls and toast lightly if desired.
08 - Pile hot shredded beef onto each split roll, spooning au jus over the meat.
09 - Top sandwiches generously with giardiniera and, if desired, roasted sweet bell peppers.
10 - Serve sandwiches with extra au jus on the side for dipping.
