Rach on the Radio - Roast Beef Heroes

Chicagoan-Italian Roast Beef Heroes

• 1 jar store-bought Giardiniera or, prepare the below recipe 2 days prior to serving the heroes

• For the giardiniera:
• 1/4 cup Kosher salt
• 1 small red sweet bell pepper or green cubanelle pepper, seeded, quartered and cut into 1/2-inch slices
• 2 small finger peppers, Fresno chilies or banana hot peppers, sliced into thin rings
• 2 cups blanched cauliflower florets
• 2 carrots, peeled and sliced 1/4-inch thick
• 2 to 3 ribs celery with leafy tops, chopped into 1-inch pieces
• 2 large cloves garlic, grated or minced
• 1 teaspoon dried oregano or marjoram
• 1 teaspoon celery seed
• 1/4 cup white balsamic or white wine vinegar
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 1 cup Sicilian green olives, pitted and chopped

• For the sandwiches:
• 1 3- to 3 1/2-pound beef chuck roast
• Kosher salt and coarse black pepper
• 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 3 onions, 2 chopped and 1 thinly sliced
• 6 cloves garlic, sliced
• 2 large fresh bay leaves
• A small handful thyme sprigs
• 2 stems fresh rosemary
• 1 1/2 teaspoons dried oregano or marjoram, half a palmful
• 1 1/2 cups (1/3 bottle) dry red wine
• 1 quart beef stock
• 1 15-ounce can diced tomatoes
• 4 cubanelle or 2 bell peppers, seeded, halved and thinly sliced
• Deli sliced provolone cheese, optional
• Italian-style hoagie rolls, 1 per person, split but not cut all the way through