Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cubed
  • 2 cups Beef Bone Broth
  • 0.5 cup Red Wine Vinegar
  • 4 cloves Garlic, smashed
  • 1 tbsp Smoked Paprika
  • 1 tbsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • 4 Extra-Crusty Italian Hero Rolls
  • 8 slices Sharp Provolone Cheese
  • 1 cup Spicy Italian Giardiniera, drained and chopped
  • 0.25 cup Garlic Aioli
  • 1 cup Shredded Iceberg Lettuce

Instructions:

  1. Heat a heavy pot over medium high heat. Pat the beef dry and sear in batches until a deep brown crust forms.
  2. Pour in the red wine vinegar, scraping up all the brown bits (the fond) from the bottom.
  3. Add bone broth, garlic, paprika, oregano, and red pepper flakes. Bring to a boil, then reduce to a low simmer.
  4. Cover and cook for 1 hour until the beef yields easily to a fork.
  5. Remove the beef, shred it coarsely, and return it to the pot. Simmer uncovered for 10 minutes until the liquid thickens into a glaze.
  6. Slice the hero rolls and spread a thin layer of garlic aioli on both sides.
  7. Place rolls under a broiler for 2 minutes until the edges are golden and crackling.
  8. Layer 2 slices of provolone on each roll and return to the broiler for 1 minute until the cheese is bubbling and slightly charred.
  9. Heap a generous portion of the reduced beef onto the bottom half of each roll.
  10. Top with chopped giardiniera and shredded iceberg lettuce. Close the sandwich and press down firmly to marry the flavors.