Ingredients:

  • 8 kg (4 lb) Beef Chuck Roast, trimmed of excessive fat
  • 2 tbsp Olive Oil or Vegetable Oil (for searing)
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes (optional, for extra kick)
  • 950 ml (4 cups) Low-Sodium Beef Broth or Stock
  • 1/2 cup Juice from a jar of Pepperoncini or Pickled Banana Peppers
  • 1/4 cup Apple Cider Vinegar
  • 2 Bay Leaves
  • 1 cup Jarred Mild or Hot Giardiniera (Italian pickled vegetables and peppers), roughly chopped
  • 8 large Italian or French Rolls
  • 225g (8 oz) Sliced Provolone Cheese (optional)
  • Extra Giardiniera (for topping)

Instructions:

  1. Pat Dry & Season: Remove the beef roast from the packaging. Pat it thoroughly dry with paper towels—this is crucial for a good sear. Rub the entire surface generously with the salt, pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes.
  2. Sear: Heat the oil in a large skillet over medium-high heat until shimmering. Sear the beef roast on all sides (about 3 minutes per side) until a deep brown crust forms (the Maillard reaction).
  3. Transfer: Carefully place the seared roast into the slow cooker basin.
  4. Add Liquid: Pour the beef broth, pepperoncini juice, and apple cider vinegar over the beef. The liquid should come about halfway up the sides of the roast.
  5. Add Aromatics: Scatter the chopped Giardiniera and bay leaves around the roast.
  6. Cook: Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours. The beef is ready when it is fork-tender and pulls apart easily.
  7. Rest & Skim: Carefully lift the beef out onto a cutting board. If the jus looks fatty, skim off any excess surface fat using a large spoon or ladle. Discard the bay leaves.
  8. Shred: Using two forks, shred the beef into medium-sized pieces. Return all the shredded beef to the slow cooker and let it soak in the jus for at least 10 minutes to absorb maximum flavour.
  9. Prep Rolls: Split the rolls open horizontally. For extra richness, you can briefly warm or lightly toast the rolls. If using, layer Provolone cheese inside the roll.
  10. Load: Using tongs, grab a generous portion of the dripping wet, shredded beef and pile it high into the roll.
  11. Serve Wet (The Authentic Way): Offer the remaining jus on the side for dipping, or briefly dunk the entire finished sandwich into the jus ('soaked'). Top with extra Giardiniera.