Italian Beef Sandwich

Instructions

1. Sear the beef
   Heat olive oil in a large skillet over medium-high heat. Season the chuck roast liberally with salt and pepper. Sear the beef on all sides until well-browned, about 2-3 minutes per side. This step is crucial for developing flavor.
2. Prepare the cooking liquid
   In a slow cooker or large Dutch oven, combine beef broth, Italian dressing mix, dried oregano, dried basil, garlic powder, onion powder, red pepper flakes, and bay leaves. Stir well to combine all the seasonings.
3. Slow cook the beef
   Place the seared beef in the cooking liquid. Add sliced green bell pepper around the roast. Cover and cook on low for 4 hours in a slow cooker (or 3 hours in a 325°F oven if using a Dutch oven) until the beef is very tender and easily shreds with a fork.
4. Shred the beef
   Once cooked, remove the beef from the liquid and let rest for 10 minutes. Using two forks, shred the beef into thin strips. Remove and discard the bay leaves from the cooking liquid.
5. Return beef to jus
   Return the shredded beef to the cooking liquid (jus) and keep warm on low heat for at least 20 minutes to allow the beef to absorb more flavor. The longer it sits in the jus, the more flavorful it becomes.
6. Prepare the bread
   Preheat oven to 300°F. Slightly hollow out the inside of each roll to create more room for the filling. Place the rolls in the oven for 5 minutes to crisp up slightly.
7. Assemble the sandwiches
   Using tongs, lift the shredded beef from the jus and place generously on each roll. Top with hot giardiniera and sweet peppers if using. For an authentic 'wet' sandwich, dip the entire sandwich briefly in the hot jus before serving.