# What You'll 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
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
# Step-by-Step Guide:
01 - Pat beef chuck roast dry with paper towels and season thoroughly with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, about 3-4 minutes per side.
03 - Add beef broth, water, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, red pepper flakes, and bay leaf to the pot.
04 - Bring to a simmer, cover, and transfer to a 325°F oven. Braise for 4 hours, flipping once halfway through, until beef is fork-tender and easily shreds.
05 - Remove beef to a cutting board and let rest for 10 minutes. Skim excess fat from the cooking liquid. Shred beef with two forks, discarding large fat pieces.
06 - Return shredded beef to the pot, tossing to coat evenly in the au jus. Let soak for 5-10 minutes to absorb flavors.
07 - Split Italian rolls in half. Optionally toast lightly for added texture. For extra moisture, quickly dunk each roll half in the au jus before filling.
08 - Pile hot shredded beef generously onto each roll, spooning additional au jus over the meat. Top with plenty of giardiniera and roasted sweet peppers if desired.
09 - Serve immediately with small bowls of extra au jus on the side for dipping. Pairs well with Italian pilsner or red wine.
