Ingredients:

  • 4 kg (3 lb) Beef Chuck Roast (trimmed of excessive fat)
  • 2 Tbsp (30 ml) Olive Oil (for optional searing)
  • 1 Tbsp (15 ml) Dried Oregano
  • 1 Tbsp (15 ml) Dried Basil
  • 1 Tbsp (15 ml) Dried Onion Flakes (or 1 tsp onion powder)
  • 1 Tbsp (15 ml) Garlic Powder
  • 2 tsp (10 ml) Kosher Salt
  • 1 tsp (5 ml) Black Pepper, freshly ground
  • 1 tsp (5 ml) Red Pepper Flakes (adjust to taste for heat)
  • 950 ml (4 cups) Low-Sodium Beef Broth
  • 120 ml (½ cup) Pickled Giardiniera/Peperoncini Liquid (the brine from the jar)
  • 2 Tbsp (30 ml) Worcestershire Sauce
  • 1 Bay Leaf
  • 8 Proper Italian-style or French Hoagie Rolls
  • 250g (8 oz) Jar Mild or Hot Giardiniera (pickled vegetables in oil/vinegar), drained
  • Optional: Sliced Provolone Cheese (8 slices) or Mozzarella

Instructions:

  1. Prep the Beef: Pat the chuck roast completely dry with paper towels. Trim off any massive pockets of hard, white fat.
  2. Mix the Rub: Combine all the dry seasoning ingredients (oregano, basil, onion flakes, garlic powder, salt, pepper, red pepper flakes) in a small bowl.
  3. Season the Meat: Generously rub the seasoning mix all over the surface of the beef.
  4. Searing (Optional): Heat the olive oil in a skillet over high heat. Sear the seasoned roast for 2-3 minutes per side until a rich, brown crust forms. If skipping searing, simply place the seasoned beef directly into the slow cooker.
  5. Combine Liquids: Pour the beef broth, giardiniera liquid, and Worcestershire sauce into the slow cooker basin. Stir briefly.
  6. Add Beef and Cook: Carefully nestle the beef roast into the liquid. Add the bay leaf. Cover the slow cooker and cook on Low for 8 hours or High for 4 hours, until the meat is completely fork-tender.
  7. Remove and Rest: Carefully lift the roast out of the slow cooker and place it on a cutting board. Discard the bay leaf. Let the roast rest for 10 minutes.
  8. Prepare for Slicing/Shredding: For easy shredding, use two forks to pull the meat apart. For authentic thin slices, allow the roast to cool (chilling for 2 hours makes this easiest) then slice paper-thin against the grain.
  9. Re-Submerge: Return the sliced or shredded beef back into the warm cooking liquid (the jus) in the slow cooker or a serving vessel to keep it moist and infuse the final flavour. Keep the jus hot.
  10. Toast the Rolls (Optional): Split the rolls lengthwise. Brush the insides with a little jus or butter and toast lightly under the grill or in a dry pan until just crisp.
  11. Assemble: Place a generous portion of the sliced or shredded beef onto the bottom half of the roll, ensuring it's thoroughly soaked in the jus. Top with drained giardiniera. If using cheese, melt it briefly under the grill before adding the meat.
  12. The Final Dip: Serve the sandwiches with small bowls of the remaining jus on the side for dipping, or dip the entire sandwich top-side down into the jus just before serving for an authentic Chicago experience.