Ingredients:

  • 3½ lb beef chuck roast, trimmed of excess fat
  • 2 tbsp beef tallow
  • 2 cups low-sodium beef broth
  • ½ cup apple cider vinegar
  • 3 tbsp minced garlic
  • 2 tbsp dried Italian seasoning
  • 1 tbsp red pepper flakes
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup pickled cauliflower florets, chopped
  • 1 cup pickled carrots, diced
  • 1 cup pickled celery, diced
  • ½ cup pickled pimientos
  • 3 tbsp olive oil
  • 2 tbsp white distilled vinegar
  • 1 tsp dried oregano
  • 12 Italian hoagie rolls
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Heat the beef tallow in a large skillet over medium-high heat.
  2. Season the beef chuck roast with 1 tsp salt and 1 tsp black pepper, then sear each side for 3–5 minutes until a deep brown crust forms.
  3. Transfer the seared beef to a slow cooker.
  4. In a small bowl, whisk together 2 cups beef broth, ½ cup apple cider vinegar, 3 tbsp minced garlic, 2 tbsp Italian seasoning, 1 tbsp red pepper flakes, and 1 tsp sugar; pour the mixture over the beef.
  5. Cover and cook on Low for 8 to 10 hours (or High for 5 to 6 hours) until the beef is tender and reaches an internal temperature of 160°F (71°C).
  6. In a small bowl, combine 1 cup chopped pickled cauliflower, 1 cup diced pickled carrots, 1 cup diced pickled celery, ½ cup pickled pimientos, 3 tbsp olive oil, 2 tbsp white distilled vinegar, and 1 tsp dried oregano; toss to coat and refrigerate until serving.
  7. Remove the beef from the slow cooker and shred it into thin strips using two forks.
  8. Return the shredded beef to the slow cooker and stir into the au jus, simmering on Low for another 15 minutes.
  9. Split the hoagie rolls, spread 2 tbsp softened butter on the cut sides, and place under a broiler for 1–2 minutes until the edges are golden brown.
  10. Pile the shredded beef onto the toasted rolls and top with the prepared giardiniera.