Ingredients:

  • 3.5 lb beef chuck roast, trimmed of excess exterior fat
  • 2 tbsp Wagyu beef tallow or neutral oil
  • 2 cups low-sodium beef broth
  • 0.5 cup pepperoncini juice
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 2 tsp kosher salt
  • 8 high-quality French rolls or Italian sub rolls
  • 1 cup Chicago-style giardiniera
  • 1 cup sautéed green bell peppers

Instructions:

  1. Pat the beef chuck roast dry with paper towels to ensure a proper sear. Combine the 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder. Rub it into every nook and cranny of the meat.
  2. Heat 2 tbsp Wagyu beef tallow in a large skillet over medium high heat. Place the beef in the pan and sear for 4-5 mins per side until a dark, mahogany crust forms.
  3. In the slow cooker, whisk together 2 cups low sodium beef broth, 0.5 cup pepperoncini juice, 1 tbsp dried oregano, 1 tbsp dried basil, and 1 tsp red pepper flakes.
  4. Place the seared roast into the liquid. Cover and cook on low for 8 hours until the beef is tender enough to pierce with a spoon.
  5. Remove the beef from the slow cooker and let it rest on a plate for at least 30 mins. Note: This makes slicing significantly easier.
  6. Thinly slice the meat against the grain into ribbons. Aim for the thinnest slices possible.
  7. Return the sliced beef to the slow cooker liquid for 15 mins to let it soak up the juices. Wait until the meat looks dark and glossy.
  8. Sauté 1 cup green bell peppers in a little oil until soft. Get your 1 cup Chicago style giardiniera ready.
  9. Pile the beef onto the French rolls, add peppers and giardiniera, and dip the entire sandwich into the jus if you're feeling brave.