Ingredients:

  • 3-4 lb Beef chuck roast
  • 1 tbsp Olive oil
  • 1 large Yellow onion, sliced
  • 4 cloves Garlic, minced
  • 1 (16 ounce) jar mild or hot giardiniera, drained, reserve 1/2 cup of the oil
  • 1 (1 ounce) packet dry Italian dressing mix
  • 1 (0.7 ounce) packet dry au jus gravy mix
  • 1 tsp Dried oregano
  • 1/2 tsp Dried basil
  • 1/4 tsp Red pepper flakes (optional)
  • 1 (12 ounce) can or bottle of beer OR 12 oz Beef broth
  • 1/2 cup Beef broth (optional)
  • Salt and freshly ground black pepper to taste
  • 8-10 Crusty Italian rolls
  • Additional giardiniera, for topping (optional)
  • Sweet roasted bell peppers, sliced (optional)

Instructions:

  1. Season the chuck roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned.
  2. Remove the roast and set aside. Add the sliced onion to the skillet and cook until softened and lightly browned. Add the garlic and cook until fragrant (about 30 seconds).
  3. Transfer the onions and garlic to the slow cooker. Place the seared roast on top. Add the reserved giardiniera oil, giardiniera, Italian dressing mix, au jus gravy mix, oregano, basil, and red pepper flakes (if using). Pour in the beer OR beef broth.
  4. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is fork-tender.
  5. Remove the roast from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to soak in the juices. Add an additional 1/2 cup of beef broth if needed for moisture.
  6. Slice the Italian rolls horizontally. Dip each half of the roll into the juices in the slow cooker. Pile the shredded beef onto the rolls.
  7. Top with additional giardiniera and/or sweet roasted peppers, if desired. Serve immediately.