Step 1

For the chuck roast:

Step 2

Combine all ingredients in a small mixing bowl.

Step 3

Place the chuck roast on a tray and then rub the roast with the seasoning mixture.

Step 4

Place the seasoned roast on a sheet tray. Let sit for 30 minutes or up to 2 hours. For extra bonus flavor, refrigerate the seasoned chuck roast overnight.

Step 5

For the braise:

Step 6

Preheat oven to 350°F.

Step 7

On the stove, heat a large braising pot or Dutch oven, over medium to medium-high heat. Add 2 tablespoons of the vegetable oil to the pot.

Step 8

Using tongs, place the roast in the pot and begin to sear. Let the chuck roast sear for 5-6 minutes on each side (resist the urge to turn to often, you want to sear the meat until deep golden brown), about 10-12 minutes total. Remove seared chuck roast to a tray, set aside.

Step 9

Add the remaining tablespoon of oil and add the onion and garlic to the pot, continue to cook for two minutes. Add the red wine and reduce for a minute, then add beef broth, pepperoncini and their liquid, and bring to a boil.

Step 10

Turn off heat, add the chuck roast back to the pan, place in the oven, uncovered Cook for 3 hours or until tender (use tongs and gently pull the meat, if it is resistant, then its not ready and needs to go longer, check after the first hour and a half). Remove from the oven and set aside.

Step 11

Add the peppers to the pot, cover and let cool for 1 hour.

Step 12

Remove the roast and peppers to a mixing bowl. Strain jus and pull the meat using two forks or tongs.

Step 13

Using a ladle, skim fat off the top of the jus and discard. You should have about 2 cups of jus left over.

Step 14

For the marinated sweet and hot peppers:

Step 15

In a large mixing bowl, combine the fennel seed, garlic, vinegar, salt, black pepper, sugar and olive oil. Stir to combine and set aside.

Step 16

Preheat a cast iron pan over medium heat for 5 minutes.

Step 17

Working in batches, place peppers in the pan dry, stir occasionally until the center of the peppers are lightly charred, season with a pinch of salt, about 5 minutes per batch.

Step 18

Add the charred peppers to the mixing bowl with the vinegar mixture. Let the peppers sit and marinate in the bowl for 20 minutes or until cool.

Step 19

Once cooled, add fresh herbs, stir to combine. Serve with 2 hours or refrigerate in an airtight container for up to 2 weeks.

Step 20

For the sandwiches:

Step 21

Wrap the rolls in foil and place in the oven to warm, about 5 minutes. Remove from oven and remove the foil.

Step 22

On a sheet tray, split rolls in half, keeping the back of the bread connected, and place face up on the tray.

Step 23

Divide the meat evenly between all rolls. Spoon the giardiniera on top and/or the marinated peppers. Close and press the ingredients carefully into the center. Place back in the oven uncovered for 3-5 minutes until warm and melty.

Step 24

Serve with jus on the side to dip or drizzle on top.