Italian Beef Sandwich

1.

Preheat your oven to 325°F (165°C). Begin by heating the olive oil over medium-high heat in a large oven-safe pot.

2.

Season the beef roast with salt, black pepper, oregano, basil, thyme, and red pepper flakes. Rub the seasoning evenly over the meat.

3.

Brown the beef roast in the hot oil on all sides, ensuring a nice sear, approximately 4 minutes per side.

4.

Add minced garlic to the pot and sauté briefly, taking care not to burn, until aromatic, about 1 minute.

5.

Pour beef broth into the pot, ensuring that the beef is mostly submerged. Bring the mixture to a simmer.

6.

Cover the pot and transfer to the preheated oven. Roast for about 3 hours or until the beef is tender.

7.

Remove the beef from the oven, shred it using two forks, and mix with the cooking juices.

8.

Stir in Giardiniera and pepperoncini peppers to the shredded beef, combining well with the juices.

9.

Slice the Italian rolls and place them on a baking sheet, adding 2 slices of provolone cheese per roll.

10.

Broil the rolls until the cheese is melted and bubbling, about 2 minutes, closely monitoring to prevent burning.

11.

Pile the shredded beef mixture onto the cheesy rolls, spooning additional juiced over the top, if desired.

12.

Serve the sandwiches warm, optionally offering more Giardiniera alongside, allowing diners to customize their spice level.