Ingredients :
- 1 boneless beef chuck roast
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 cups beef broth divided
- 1 large onion sliced
- 1 cup pepperoncini peppers drained, plus more for serving
- 1 cup giardiniera drained and chopped, plus more for serving
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 8 hoagie rolls split
- 4 tablespoons butter softened
- 8 slices provolone cheese
Directions :
- Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a Dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 10 to 15 minutes.
- In the bottom of a slow cooker, add onion, pepperoncini, and gardiniera. Add 2 cups of broth. Nestle browned roast on top of vegetables.
- Add the garlic, basil, oregano, and thyme directly on top of the beef roast. Cover and cook on high until meat is extremely tender and falling apart, about 5 to 6 hours.
- Remove the beef to a rimmed baking sheet and shred with 2 forks, discarding any gristle or large pieces of fat. Set aside. Pour the juice and vegetables through a fine mesh strainer. Let the juice settle for a few minutes, then spoon off as much visible fat as possible. Discard vegetables.
- Transfer the juice to saucepan, add remaining 2 cups beef broth, and bring to a boil. Reduce heat and simmer until reduced by 1/3, about 5 to 7 minutes. Remove from heat.
- To serve, spread the buns with butter and toast in a dry skillet until golden brown, about 3 to 5 minutes. Brush each bun with au jus, then top with shredded beef. Add 1 slice of provelone to each sandwich. Garnish with giardiniera, pepperoncini, and serve with the remaining au jus on the side, for dipping.