Chicago-Style Braised Beef Sandwiches

With tangy pepperoncini peppers and several different spices, this Chicago-style braised beef is so flavorful that it is sure to become a family favorite, no matter where you live. Beef chuck roast is braised in a large Dutch oven low and slow until fork-tender and served on rolls with provolone cheese and pickled vegetables.

2 tablespoons olive oil

4 pounds whole beef chuck roast, trimmed of excess fat

2 cups low-sodium beef broth

1/4 cup water

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon onion powder

2 teaspoons dried oregano

1/2 teaspoon crushed red pepper

1 tablespoon freshly cracked black pepper, coarsely ground

1 teaspoon kosher salt

1 16-ounce jar pepperoncini peppers with juice

16 toasted Italian-style hoagie rolls

1 pound provolone cheese, thinly sliced

1 16-ounce jar giardiniera pickled vegetables

Preheat oven to 275°F. Heat olive oil over medium heat in an 8 qt. oval Dutch oven. Add the chuck roast and sear on all sides until browned, about 5 minutes on each side.

Turn off heat, and add beef broth, water, garlic, basil, onion powder, oregano, red pepper, black pepper, salt, pepperoncini peppers and juice. Stir to combine seasonings with the liquid. Cover Dutch oven with lid and place in preheated oven. Bake until meat shreds easily with a fork, about 5-6 hours. Remove pot from the oven and shred the meat. Keep shredded beef warm in the Dutch oven until ready to serve.

Lightly toast rolls and top each with some of the shredded beef, a slice of provolone cheese and some of the giardiniera pickled vegetables.