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1
For the beef: Preheat the oven to 300 degrees F.
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2
Sprinkle the roast liberally with salt and pepper.
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3
In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering.
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4
Add the roast and sear all sides until a golden crust forms, about 10 minutes.
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5
Remove and set aside on a sheet tray.
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6
Add the garlic, onions, dried Italian seasoning and red pepper flakes.
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7
Saute until caramelized.
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8
Add the wine and deglaze, scraping the bottom.
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9
Add the stock, thyme, salt and pepper, to taste, and bring to a simmer.
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10
Return the roast to the pan and any accumulated juices from the sheet tray.
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11
Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours.
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12
While the roast is cooking, start on the garnishes.
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13
For the chips: Heat the suet in a pot to 365 degrees.
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14
On a mandolin, thinly slice the potatoes and rinse in cold water.
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15
Drain and dry thoroughly.
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16
Add the potatoes gently to the suet and fry until gold brown.
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17
Drain on paper towels and season with the salt, granulated garlic, paprika and sugar.
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18
For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt.
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19
Roast until slightly soft, but still bright, about 20 minutes.
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20
For the broccoli rabe: In a saute pan over medium-high heat, render the fatback until crispy.
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21
Remove the fatback with a slotted spoon and set aside on a paper towel.
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22
Add the garlic and red pepper flakes to the pan.
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23
Saute until fragrant, and then add the broccoli rabe.
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24
Cook until the greens have wilted, the stems are cooked through, but the broccoli rabe has retained its color.
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25
Toss with the fatback and season with salt and pepper.
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26
Cover and set aside.
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27
When the roast is done cooking, remove from the oven and let rest under tented foil.
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28
Strain the juice from the roasting pan into a saucepot.
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29
Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary.
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30
Hold warm over low heat.
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31
To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer.
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32
Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat.
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33
Garnish with the Homemade Giardiniera and the sweet peppers.
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34
Serve with the chips and broccoli rabe.
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35
In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water.
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36
Season with the salt and bring to a light simmer.
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37
Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright.
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38
Drain and cool in the refrigerator for at least 1 hour.
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39
Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator.
