Italian Beef Sub

Instructions

1. Season the beef
   In a small bowl, combine Italian seasoning, garlic powder, salt, and pepper. Rub the mixture all over the beef chuck roast, ensuring even coverage on all sides.
2. Sear the beef
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef and sear until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.
3. Prepare the aromatics
   In the same pot, add the sliced onions and bell peppers. Sauté until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Slow cook the beef
   Return the seared beef to the pot with the vegetables. Pour in the beef broth, ensuring the liquid covers at least half of the roast. Bring to a simmer, then reduce heat to low. Cover and cook for 3.5-4 hours, or until the beef is very tender and easily shreds with a fork.
5. Shred the beef
   Remove the beef from the cooking liquid and place on a cutting board. Using two forks, shred the beef into thin strips. Return the shredded beef to the pot with the cooking liquid to keep warm and absorb more flavor.
6. Prepare the rolls
   Preheat oven to 350°F (175°C). Split the Italian sub rolls lengthwise and place on a baking sheet. Toast in the oven for 3-5 minutes until lightly crisp on the inside but still soft.
7. Assemble the subs
   Using tongs, remove the shredded beef from the cooking liquid, allowing some juice to cling to the meat. Place a generous portion of beef on each toasted roll. If desired, add a slice of provolone cheese on top of the hot beef to melt slightly.
8. Add the finishing touches
   Top each sandwich with a spoonful of giardiniera. For an authentic Chicago-style Italian beef, dip the whole sandwich briefly in the cooking liquid ("wet"), or serve with a small bowl of jus on the side for dipping.