Ingredients:

  • 3-4 lbs (1.36-1.8 kg) Chuck Roast, trimmed of excess fat
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 large Carrots, chopped
  • 2 stalks Celery, chopped
  • 4 cloves Garlic, minced
  • 2 tablespoons Dried Oregano
  • 1 tablespoon Dried Basil
  • 1 tablespoon Dried Thyme
  • 1 teaspoon Red Pepper Flakes (optional, for a kick)
  • 2 teaspoons Kosher Salt (plus more to taste)
  • 1 teaspoon Black Pepper (plus more to taste)
  • 1 (12 oz / 355 ml) can or bottle of Beer, or Beef Broth (if avoiding alcohol)
  • 6 cups (1.4 liters) Beef Broth, low sodium
  • 1/4 cup Red Wine Vinegar
  • 2 Bay Leaves
  • 1 teaspoon Worcestershire sauce
  • 6-8 Crusty Italian Rolls, about 6-8 inches long
  • Giardiniera (Pickled Italian Vegetables), optional
  • Sweet Green Peppers, roasted or sautéed, optional

Instructions:

  1. Season the chuck roast generously with salt and pepper. Heat olive oil in the Dutch oven (or large skillet if using a slow cooker) over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
  2. Add the chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds. Deglaze the pot with the beer (or beef broth), scraping up any browned bits from the bottom. Add the beef broth, red wine vinegar, bay leaves, and Worcestershire sauce.
  4. Return the beef to the pot. Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven. Cook for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
  5. Transfer the sautéed vegetables and spices to the slow cooker. Add the beef broth, red wine vinegar, bay leaves, and Worcestershire sauce. Place the seared beef on top. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
  6. Remove the beef from the pot and let it cool slightly. Shred the beef using two forks.
  7. For a smoother gravy, strain the cooking liquid through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible.
  8. Slice the Italian rolls lengthwise. Dip each half into the gravy. Pile the shredded beef onto the rolls. Top with giardiniera (if using) and/or sweet green peppers. Serve immediately with plenty of napkins!