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1
For the pot roast: Position a rack in the middle position and preheat the oven to 300degrees F.
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2
Liberally sprinkle the entire roast with salt and pepper.
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Heat the vegetable oil in a Dutch oven over medium-high heat.
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4
Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke.
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Transfer the roast to a plate and reduce the heat to medium.
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Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes.
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Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute.
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Add the garlic and saute until fragrant, about 30 seconds.
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9
Deglaze with the red wine and cook until reduced by half.
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Add in the stock and thyme and bring to a simmer.
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11
Adjust the seasoning of the jus.
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Place the roast back into the pot with any accumulated juices and place in the oven.
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Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours.
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14
Increase the oven heat to 350 degrees F.
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15
Transfer the roast to a cutting board and tent with foil.
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Strain the jus through a fine mesh strainer into a bowl and return back to the pot.
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Bring to a simmer and adjust the seasoning if necessary.
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Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
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19
For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet.
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Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
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For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera.
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22
Pour a small dish of reduced jus.
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Take the whole sandwich and quickly dunk in hot jus.
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24
Using two hands, go the hell to town.
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25
Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl.
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Mix until the salt is dissolved.
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Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine.
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Cover and refrigerate overnight.
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29
Day Two: Drain and rinse the vegetables.
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In a clean bowl, mix together the canola oil with the oregano and pepper.
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Add the vegetables and mix to combine.
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Cover and refrigerate overnight.
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Giardiniera will only get better with time.
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34
After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks.
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35
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
