Ingredients:

  • 3-4 lb (1.3-1.8 kg) Chuck Roast, trimmed of excess fat
  • 1 tbsp (15 ml) Olive Oil
  • 1 large Yellow Onion, sliced
  • 4 cloves Garlic, minced
  • 1 (16 oz / 450g) jar Giardiniera, drained, divided in half
  • 1 (15 oz / 425g) can Tomato Sauce
  • 1 (14 oz / 400g) can Beef Broth
  • 1 packet (1 oz / 28g) Italian Dressing Mix
  • 1 tbsp (15 ml) Dried Oregano
  • 1 tsp (5 ml) Dried Basil
  • 1/2 tsp (2.5 ml) Red Pepper Flakes (optional)
  • Salt and Black Pepper, to taste
  • 6-8 Crusty Italian Rolls
  • Au Jus (from slow cooker)
  • Reserved Giardiniera
  • Provolone Cheese Slices (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned.
  2. Place sliced onions and half of the drained giardiniera in the bottom of the slow cooker.
  3. Place the seared chuck roast on top of the onion and giardiniera. Pour in tomato sauce and beef broth. Sprinkle with Italian dressing mix, oregano, basil, red pepper flakes (if using), salt, and pepper.
  4. Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is very tender.
  5. Remove the beef from the slow cooker and place it on a cutting board. Use two forks or meat claws to shred the beef.
  6. Return the shredded beef to the slow cooker, allowing it to soak up the flavorful juices (au jus).
  7. Slice the Italian rolls. Optionally, melt provolone cheese on the rolls under a broiler.
  8. Pile the shredded beef onto the rolls. Top with reserved giardiniera. Ladle au jus over the beef. Serve immediately.