Italian Beef Sandwich

Directions

• Preheat your oven to 325°F (165°C). Begin by heating the olive oil over medium-high heat in a large oven-safe pot.
• Season the beef roast with salt, black pepper, oregano, basil, thyme, and red pepper flakes. Rub the seasoning evenly over the meat.
• Brown the beef roast in the hot oil on all sides, ensuring a nice sear, approximately 4 minutes per side.
• Add minced garlic to the pot and sauté briefly, taking care not to burn, until aromatic, about 1 minute.
• Pour beef broth into the pot, ensuring that the beef is mostly submerged. Bring the mixture to a simmer.
• Cover the pot and transfer to the preheated oven. Roast for about 3 hours or until the beef is tender.
• Remove the beef from the oven, shred it using two forks, and mix with the cooking juices.
• Stir in Giardiniera and pepperoncini peppers to the shredded beef, combining well with the juices.
• Slice the Italian rolls and place them on a baking sheet, adding 2 slices of provolone cheese per roll.
• Broil the rolls until the cheese is melted and bubbling, about 2 minutes, closely monitoring to prevent burning.
• Pile the shredded beef mixture onto the cheesy rolls, spooning additional juiced over the top, if desired.
• Serve the sandwiches warm, optionally offering more Giardiniera alongside, allowing diners to customize their spice level.