Step 1

Remove roast from packaging, place on a rack over a sheet tray. Season all sides liberally with salt and fresh ground black pepper. Let rest at room temperature for 5-10 minutes.

Step 2

Heat a large Dutch oven over medium-high heat for 5-10 minutes. Once Dutch oven is hot, add olive oil to pan. Once the oil is hot (about 1 minute), use tongs to gently add the beef roast to the pan, laying it down away from you.

Step 3

Sear until deep golden brown, about 3-5 minutes. Repeat on all remaining sides/edges of meat. Once seared, place in the slow cooker.

Step 4

Remove the stems from the sweet cherry peppers and pepperoncini peppers, leaving the peppers whole. Add to slow cooker along with 1/3 of the jar of sliced banana peppers, onion, garlic, and red pepper flakes. Add beef stock along with ¼ cup of the reserved sweet cherry pepper brine, Worcestershire sauce, Italian beef seasoning packet and oregano into slow cooker.

Step 5

Make sure roast is mostly if not fully submerged. Add the lid to the slow cooker and cook on low for 8-10 hours.

Step 6

After 8-10 hours, gently remove beef to a large bowl or cutting board. Shred the meat with tongs or a fork.

Step 7

Strain the liquid from the solids in the slow cooker, reserving the liquid, and add the solids (onions and peppers) back to the slow cooker along with the shredded beef, and up to 1 cup of the cooking liquid, stirring to combine. Set slow cooker on lowest setting (low or warm, if available).

Step 8

Pour the remaining cooking liquid into a medium saucepan. Simmer over medium high heat until it has reduced considerably and thickens. Serve as an “au jus” for dipping or drizzle it over the sandwiches.

Step 9

To assemble sandwiches – Place sliced cheese in the hoagie roll, fill with shredded Italian beef, top with another half or whole slice of cheese. If desired, place under the broiler until cheese is melted. Top with banana peppers and giardiniera.