Jeff Mauro’s “Da Beef” Italian Pot Roast Sandwiches

1.Make the pot roast: Preheat the oven to 300°. Liberally sprinkle the entire beef roast with salt and pepper. Heat the vegetable oil in a dutch oven over medium-high heat. Add the beef roast and cook until browned and caramelized, 3 to 4 minutes per side (reduce the heat if the fat begins to smoke). Transfer the beef to a plate and reduce the heat to medium.

2.Add the onion to the pot and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and red pepper flakes and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds. Deglaze with the wine; cook until reduced by half, about 2 minutes. Add the beef stock and thyme and bring to a simmer. Adjust the seasoning. Return the beef to the pot along with any accumulated juices. Cover, place in the oven and cook, turning the roast every 30 minutes, until very tender, 3½ to 4 hours. Transfer the beef to a cutting board; tent with foil. Increase the oven temperature to 350°.

3.Strain the jus through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Once the meat has cooled a bit, pull it apart into smaller chunks; return to the jus and reserve until ready to build the sandwiches.

4.Meanwhile, cook the peppers: Toss the green bell pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until soft, about 20 minutes.

5.Build the sandwiches: Place some beef on each hoagie roll, then top with the peppers and some giardiniera. Pour the warm jus into a bowl. Quickly dunk each hoagie in the jus. Wrap in parchment for at least a minute to let the juices “settle,” then eat away!