Italian Beef Sandwiches

Ingredients

• 3 to 4 lb chuck roast or round roast, trimmed of large chunks of excess fat
• Kosher salt
• 14.5 oz can beef broth, divided
• 8 oz pepperoncini pepper slices, plus 1/4 cup of juice and additional peppers for serving
• 8 oz giardiniera (mild or spicy), drained, plus additional for serving
• Provolone cheese slices, for serving
• Hoagie buns, for serving
• 1 tbsp Italian seasoning
• 2 tsp granulated sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp dried ground thyme

Instructions

1. Let the meat rest at room temperature for 15 minutes. Season the beef all over with kosher salt.
2. Heat a large skillet or Dutch oven over medium-high heat. Once hot, sear the meat on all sides until golden brown, moving it as little as possible so it develops a nice crust (about 10 minutes). Transfer to the slow cooker.
3. Turn the heat to medium. Carefully splash in some of the broth and, with a wooden spoon, scrape up the brown bits on the bottom of the pan. Pour the liquid and any bits into the slow cooker on top of the beef.
4. In a small bowl, stir together the Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
5. Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
6. Pour in the remaining broth.
7. Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
8. To serve, split the hoagie buns and toast on a baking sheet in the oven at 350°F for 5 to 7 minutes if desired. Fill with the shredded Italian beef, getting plenty of the juices, and top with provolone, pepperoncini, and giardiniera as desired.