Italian Beef Sandwiches

Instructions

1. Season the beef
   In a small bowl, combine salt, pepper, oregano, basil, red pepper flakes, and garlic powder. Rub the spice mixture all over the beef chuck roast, ensuring it's evenly coated on all sides.
2. Sear the meat
   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the seasoned beef and sear on all sides until well-browned, about 3-4 minutes per side. This step creates a flavorful crust that will enhance the final dish.
3. Prepare the cooking liquid
   Add sliced onions and minced garlic to the pot around the meat. Pour in the beef broth and pepperoncini juice, then add the sliced pepperoncini peppers. The liquid should come about halfway up the sides of the roast.
4. Slow cook the beef
   Bring the liquid to a simmer, then reduce heat to low. Cover the pot and cook for 4 hours, turning the meat once halfway through cooking, until the beef is extremely tender and easily shreds with a fork. Alternatively, transfer everything to a slow cooker and cook on low for 8 hours.
5. Shred the beef
   Once the beef is cooked, transfer it to a cutting board. Using two forks, shred the meat into thin strips, discarding any large pieces of fat. Return the shredded beef to the pot with the cooking liquid and keep warm.
6. Prepare the rolls
   Preheat the oven to 350°F (175°C). Lightly toast the split Italian rolls for about 3-5 minutes, until just crisp on the outside but still soft inside. If using provolone cheese, place slices on the bottom half of each roll and return to the oven just until melted.
7. Assemble the sandwiches
   Using tongs, pile the shredded beef onto the prepared rolls. Spoon some of the cooking juice (au jus) over the meat if desired for a 'wet' sandwich, or serve the juice on the side for dipping.
8. Serve
   Top sandwiches with additional pepperoncini if desired. Serve immediately with small bowls of the reserved au jus for dipping. For authentic Chicago-style service, wrap each sandwich tightly in waxed paper and let rest for a few minutes before serving.