Chicago Italian Beef Sandwich

INGREDIENTS

boneless beef chuck eye roast (about 3 1/2 pounds)

Kosher salt and freshly ground black pepper

2 tbsp

vegetable oil

medium onion, roughly chopped

6 cloves

garlic, roughly chopped

1 tbsp

dried Italian seasoning

1 tsp

crushed red pepper

1/2 cup

dry red wine

3 cups

beef stock

sprigs fresh thyme

green bell peppers, seeded and cut into strips

2 tbsp

olive oil

1 tsp

granulated garlic

Kosher salt and freshly ground black pepper

soft, hinged sub or hoagie rolls

slices Provolone or mozzarella (optional)

Hot Giardiniera (recipe follows, but you could use store-bought)

1/4 cup

table salt

1 cup

small-diced carrots

1 cup

tiny cauliflower florets

to 8 serrano peppers, sliced (depending on heat level desired)

2 cloves

garlic, minced

stalk celery, diced small

red bell pepper, diced small

1 1/2 cups

canola oil

1 tbsp

dried oregano

1/2 tsp

freshly ground black pepper