Ingredients:

  • 3-4 lb (1.4-1.8 kg) boneless chuck roast, trimmed
  • 2 tbsp (30 ml) olive oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 4 cups (950 ml) beef broth (low sodium recommended)
  • 1 (15 oz / 425 g) can crushed tomatoes
  • 2 tbsp (30 ml) Italian seasoning
  • 1 tbsp (15 ml) dried oregano
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • 1/2 tsp (2.5 ml) red pepper flakes (optional)
  • 1 tsp (5 ml) salt (or to taste)
  • 1/2 tsp (2.5 ml) black pepper (or to taste)
  • 2 bay leaves
  • 6-8 crusty Italian rolls or French rolls
  • Spicy giardiniera (Italian pickled vegetables), store-bought or homemade
  • Sweet green bell peppers, sautéed (optional)

Instructions:

  1. Heat olive oil in a Dutch oven or large skillet over medium-high heat. Sear the chuck roast on all sides until nicely browned.
  2. Remove the beef and set aside. Add chopped onion and minced garlic to the pot and sauté until softened and translucent. Add the bell peppers and cook for a few more minutes until slightly softened.
  3. Return the beef to the pot. Add beef broth, crushed tomatoes, Italian seasoning, oregano, garlic powder, onion powder, red pepper flakes (if using), salt, pepper, and bay leaves.
  4. Bring to a simmer, then cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the beef is fork-tender. Alternatively, cook in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
  5. Remove the beef from the pot and let it rest for 15-20 minutes before shredding.
  6. Slice the beef as thinly as possible against the grain using a sharp knife or an electric meat slicer (best results).
  7. Slice the Italian rolls in half. Dip both halves in the jus (gravy) from the pot. Pile the thinly sliced beef onto the roll, top with giardiniera (and sweet peppers, if using). Serve immediately.