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1
Preheat the oven to 375 degrees F; line a baking sheet with parchment paper.
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2
On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions.
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3
Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough.
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4
Using a pastry brush, paint one of the short borders with the egg wash.
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5
Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal.
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6
Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil.
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7
Bake until golden brown on top, 20 to 25 minutes.
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8
Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef.
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9
Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
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10
Liberally season the roast with salt and pepper.
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11
Heat the oil in a Dutch oven over medium-high heat.
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12
Sear the roast, browning on all sides until golden and caramelized.
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13
Reduce the heat if the oil begins to smoke.
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14
Transfer the roast to a plate and lower the heat to medium.
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15
Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes.
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16
Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute.
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17
Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced.
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18
Add in the stock and thyme and bring to a simmer.
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19
Adjust the seasoning of the braising liquid.
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20
Return the roast and any accumulated juices back to the pot.
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21
Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours.
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22
Transfer the roast to a cutting board and tent with foil.
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23
Once the roast has cooled, pull the meat into smaller chunks.
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24
Strain the braising liquid through a fine-mesh strainer and return to the pot.
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25
Bring to a simmer and adjust the seasoning if necessary.
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26
Serve the jus with the meat.
