Ingredients

• 4 pounds boneless beef chuck roast, quartered
• 2 red, orange or yellow bell peppers, seeded and sliced
• 1 small onion, halved and thinly sliced
• 2 cloves garlic, chopped
• One 15-ounce can diced tomatoes with basil and oregano
• 2 teaspoons Italian Seasoning, recipe follows
• 1/2 teaspoon whole fennel seeds
• Kosher salt and freshly ground black pepper
• 1 large egg
• 2 cloves garlic, finely grated
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/2 cup vegetable oil
• One 16-ounce jar giardiniera, drained
• Kosher salt and freshly ground black pepper
• Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
• 3 tablespoons dried basil
• 3 tablespoons dried marjoram
• 3 tablespoons dried oregano
• 3 tablespoons dried parsley
• 1 tablespoon granulated garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes

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Instructions

1. Watch how to make this recipe.
2. For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
3. For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
4. Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
5. In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.