Ingredients

• 3–4 lb beef chuck roast
• 2 Tbsp olive oil (for searing, cast iron)
• 1 jar Ronnie’s Giardiniera (with oil & brine)
• 1 cup beef broth (or more if needed to mostly cover meat)
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp crushed red pepper flakes (optional, for heat)
• 6–8 hoagie rolls (toasted, if desired)
• Provolone cheese slices
  

Instructions

1. Sear the roast (ASMR moment!): Heat cast iron skillet over medium-high. Add olive oil, then sear chuck roast 3–4 minutes per side until a golden-brown crust forms.

2. Slow cook: Transfer roast to slow cooker. Pour entire jar of Ronnie’s Giardiniera (peppers + oil) over the beef. Add beef broth, garlic, oregano, basil, salt, and pepper.

3. Cook low and slow: Cover and cook on LOW for 8 hours or until beef is fall-apart tender.

4. Shred: Remove roast, shred with two forks, and return meat to the juices in the slow cooker. Let it soak another 15–20 minutes.

5. Assemble sandwiches:

• Slice hoagie rolls.
• Pile on juicy shredded beef.
• Top generously with extra Ronnie’s Giardiniera straight from the jar.
• Lay provolone slices on top and let melt (you can broil briefly for that oozy, bubbling cheese effect).

6. Serve: Ladle some of the cooking juices (au jus) into ramekins for dipping.

Tips

• Toast hoagie rolls lightly in the oven for sturdiness.
• Add a little extra giardiniera oil from the jar onto the meat before broiling to intensify flavor.
  
  

This recipe was prepared by @farmacyrevolution_