# Cooking Steps:
01 - Pat beef chuck roast dry with paper towels and season evenly with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, approximately 3–4 minutes per side.
03 - Add beef broth, water, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, red pepper flakes if using, and bay leaf to the pot.
04 - Bring liquid to a simmer, cover tightly, and transfer to a 325°F oven. Braise for 4 hours, flipping the roast once halfway through, until meat is fork-tender and easily shreds.
05 - Remove beef to a cutting board and let rest for 10 minutes. Skim excess fat from the cooking liquid. Shred the meat with two forks, discarding any large fat pieces.
06 - Return shredded beef to the pot, tossing to coat thoroughly in the au jus. Keep warm over low heat until ready to serve.
07 - Split the Italian rolls in half. Optionally toast them lightly for added texture and to prevent sogginess.
08 - Pile hot shredded beef generously onto each roll, spooning additional au jus over the meat. Top with drained giardiniera and roasted sweet peppers if desired.
09 - Serve immediately alongside small bowls of extra au jus for dipping. For extra-juicy sandwiches, briefly dunk the cut side of each roll in the juices before filling.
