Italian Beef Hoagie with Chicago Style Giardinera

Giardinera-

• 2 cups water

• 1/4 cup Morton’s salt

• 1 cup finely diced carrots

• 1 cup small cauliflower florets

• 5 thinly sliced serrano peppers

• 1 stalk diced celery

• 3 cloves minced garlic

• 1 red bell pepper, diced small

• 2 cups canola oil (do not use olive oil it will turn into thick goop in fridge)

• 1 tablespoon dried oregano

• 1/2 teaspoon black pepper

Beef-

• 3 cups beef broth

• 1 teaspoon salt

• 1 teaspoon peper

• 1 teapoon oregano

• 1 teaspoon basil

• 1 teaspoon onion powder

• 1 teaspoon parsley

• 1 teaspoon garlic powder

• 1 bay leaf

• 2 packets dry Italian style zesty salad mix

• 2 1/2 pound chuck roast

• 2 pepperoncinis

• Provolone cheese

• Seeded hoagie buns

One week before you want to make this, prepare the Giardinera. Longer it sits in your fridge the better.

For the Giardinera combine 2 cups water with salt in a large glass bowl. Mix until salt is dissolved. Add the veggies to the water. Cover and refrigerate over night.

Day two drain and rinse the veggies. In a large mason jar or large bowl mix the oil with oregano and pepper. Add the veggies and stir. Cover and let sit in fridge a good week.

The day you want your beef made combine beef broth with all dry seasonings, bay leaf and salad dressing mix.

Stir and bring to a boil, immediately reduce heat to low or it will boil over.

Place roast in crock pot and pour beef broth dressing you made over it.

Cook 8 hours on low and add 2 pepperoncini peppers to the crock pot. Cover and cook additional 1 1/2 hours.

Remove bay leaf, shred meat and serve on hoagie with a few tablespoons of Giardinera and provolone cheese. (Use slotted spoon to scoop Giardinera onto buns)