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Prepare Boneless beef chuck eye roast (about 3 1/2 pounds).
You need to prepare Extra Virgin olive oil.
You need Onion, roughly chopped.
You need to prepare Garlic, roughly chopped.
You need to prepare Crushed red pepper.
Use Italian seasoning, dried.
Provide Dry Red Wine.
Use Beef stock.
Use Thyme, dried.
Prepare Green Bell Peppers, sliced vertical.
Provide Italian bread loaves, sliced widthwise.
You need Block Mozzarella cheese, shredded ( Or you can use Cheddar or Provolone).
Use Mild or Hot Giardiniera, per sandwich (Mezzetta Chicago-style Italian Sandwich Mix) **Look at photos.
Provide The Rub.
Provide Ground black pepper.
You need Garlic powder.
You need Onion powder.
Prepare Oregano, dried.
You need Basil, dried.

Position a rack in the middle and preheat the oven to 300° | or you can use a 6qt. Slow cooker on high for 5 hours or on Low for 10 hours.
Mix the Rub in a bowl | Coat the meat lightly with Extra virgin olive oil to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, dump the rest in the juice.
Heat the Extra virgin olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized | Reduce the heat if the fat begins to smoke.
Transfer the roast to a plate and reduce the heat to medium. Add in the onions and sauté | Next Add the Italian seasoning, crushed red pepper and garlic.
Deglaze with the Red wine and cook until reduced by half | Add in Beef stock & Thyme and bring to a simmer.
Place the roast back into the pot and place in the oven or crock pot with juice | Cook the roast, turning every 30 minutes, until very tender, 3 - 4 hours | Add Green Bell Peppers the last 20 minutes or Add to crock pot 2 hours on high with roast before serving.
Transfer the roast to a cutting board and tent with foil. Strain the juice through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer | Adjust the seasoning if necessary.
Once cooled a bit, pull the meat until it shreds, return to pot until ready to build the sandwiches.
To assemble the sandwich | Start by Drizzling your sandwich bread with Extra virgin olive oil & Mozzarella cheese on top in the oven for a few minutes at 350° | Spoon some juice directly onto the bun. Get it wet or keep it Dry | Lay on the beef generously with green peppers, sprinkle on more cheese | Finally some Chicago-style Mild Giardiniera | Pour some juice in a small bowl so you can dunk it or pour it over your sandwich!.
Bon Appétit :).
Chicago Italian Beef Sandwiches typically say to soak the cooked meat for a day in the au jus (juice) before serving, so I cooked mine the day before, it's so tender it shreds perfectly. Soaked it overnight in the fridge before heating up and serving the next day. The longer it hangs out in the fridge, the better it gets.... Soaking process really brings moisture & flavor into the dry meat..

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