J.P. Graziano Italian Beef

Ingredients:

1. Bring beef stock and the entire contents of the Italian Beef Seasoning to a boil in a small saucepan.
2. While that’s heating up, cut your chuck roasts into quarters. Add oil to a hot skillet and brown the chunks of chuck (about 2-3 minutes).
3. Drain the bottle of Mezzo Giardiniera through a strainer and reserve the oil (great for dipping bread or frying an egg).
4. Once the meat has been browned add it to your slow cooker and top with the drained giardiniera and the boiling broth. Cook on low for 8 hours.
5. After 8 hours in the slow cooker shred the chunks of beef using two forks. Using tongs or a slotted spoon generously pile the shredded beef onto the french rolls and serve according to the following preferences:

Dry: Let all the juice fully drain from the beef before putting it on the roll.
Wet: Don’t let the juice drain and serve a little soggy.
Dipped: After you’ve made the sandwich, dip the entire thing back in the juice using a pair of tongs.
Combo: Add a cooked Italian sausage to the roll before piling beef on top
Gravy Bread: Don’t add beef at all and just dip a roll into the juice

Optional: Top any sandwich with some extra hot or mild giardiniera or mozzarella cheese.