Ingredients:

  • 3-4 lbs (1.4-1.8 kg) Beef Chuck Roast
  • 2 tablespoons Olive Oil
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Marjoram
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 8 cups (1.9 liters) Beef Broth (low sodium preferred)
  • 1/4 cup Red Wine Vinegar
  • 2 Bay Leaves
  • 1 Green Bell Pepper, cored, seeded, and cut into large pieces
  • 1 cup Giardiniera, drained (store-bought or homemade) - Optional
  • 2 Bell Peppers (mix of red, yellow, and/or orange), sliced - Optional
  • 6-8 Crusty Italian Rolls (6-8 inches/15-20 cm long)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast generously with salt, pepper, garlic powder, onion powder, dried marjoram, and red pepper flakes. Sear on all sides until browned (about 3-4 minutes per side). Remove the roast and set aside.
  2. Add chopped onion to the Dutch oven and cook until softened (about 5 minutes). Add garlic, oregano, basil, and thyme. Cook for 1 minute more until fragrant.
  3. Pour in red wine vinegar to deglaze the pot, scraping up any browned bits from the bottom. Add beef broth, bay leaves, and green bell pepper.
  4. Place the seared beef roast back into the Dutch oven. Cover and transfer to a preheated oven at 325°F (160°C) for 3-4 hours, or until the beef is fork-tender.
  5. Remove the beef from the cooking liquid. Shred the beef with two forks. Strain the cooking liquid (au jus), discarding the solids, and return it to the pot.
  6. Place the shredded beef back into the pot with the au jus. Simmer on low heat while preparing the rolls and toppings.
  7. Sauté sliced bell peppers in a skillet with a little olive oil until softened and slightly charred.
  8. Slice the Italian rolls lengthwise. Dip each half of the roll in the au jus for a wet sandwich. Pile high with shredded Italian beef. Top with giardiniera and/or sweet peppers, as desired.