Italian Shredded Beef
• ¼ large yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• ½ (16 oz) jar sliced hot banana peppers
• ¼ cup juice from the banana pepper jar
• ½ cup low-sodium beef broth
• 1½ tsp Italian seasoning
• 1½ lb boneless chuck roast
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp all-purpose flour
• 1 tbsp extra virgin olive oil

Sliders
• 6 Turano Brioche Rolls
• 5 slices provolone cheese
• Hot giardiniera, to taste
• 2 tbsp butter, melted

① Preheat the oven to 300°F. Pat the chuck roast dry and cut it into 3–4 large pieces. Season all sides with salt and black pepper, then sprinkle with flour and rub to evenly coat.
② Heat the olive oil in a large oven-safe Dutch oven over medium-high heat on the stovetop. Add the beef and sear on all sides until deeply browned. Remove the beef and set aside.
③ Add the onion to the same Dutch oven and cook for 2–3 minutes, until it begins to soften. Add the garlic and tomato paste and cook for another minute.
④ Add the banana peppers, banana pepper juice, beef broth, and Italian seasoning. Stir to combine, scraping up any browned bits from the bottom of the pot. Return the beef to the Dutch oven and bring the liquid to a gentle simmer.
⑤ Cover the Dutch oven with an oven-safe lid, remove the entire pot from the stovetop, and place it in the 300°F oven. Braise for approximately 3 hours, or until the beef is fall-apart tender and easily shreds with a fork.
⑥ Carefully remove the Dutch oven from the oven. Transfer the beef to a cutting board or baking sheet and shred with two forks. Return the shredded beef to the Dutch oven and toss with the braising liquid. Increase the oven temperature to 350°F.
⑦ Without separating the Turano Brioche Rolls, slice the entire group horizontally. Place the bottom half in a baking dish or on a rimmed baking sheet.
⑧ Using tongs or a slotted spoon, evenly distribute the shredded Italian beef over the rolls. Layer the provolone over the beef and top with hot giardiniera, to taste. Place the top half of the Turano Brioche Rolls over the filling and brush the tops with melted butter.
⑨ Bake for 10–12 minutes, or until the rolls are warmed through and the provolone is melted. Remove from the oven, cut into 6 individual sliders, and serve immediately.