• 8 Turano French Rolls
• 3 pounds boneless beef chuck roast
• 2 cups low sodium beef broth
• 1 cup sliced yellow onion
• ¼ cup Worcestershire sauce
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 16 oz jar giardiniera (drained, or with some liquid)
• ⅓ cup of the liquid from the giardiniera jar
• 8 ounces sliced provolone cheese
• 8 tablespoons softened butter (or butter spread)
• Parsley for garnish

① Cut the roast into 4 large chunks. Trim excess fat and transfer the beef to a 6-quart slow cooker.
② Add the sliced onions, minced garlic, beef broth, Worcestershire sauce, oregano, basil, thyme, giardiniera, and ⅓ cup of giardiniera liquid to the slow cooker. Stir gently to combine.
③ Cover and cook on LOW for 8 to 10 hours (or HIGH for 5 to 6 hours) until the meat is very tender and easily shreds with a fork.
④ Once cooked, turn off the slow cooker and shred the meat into the cooking liquid using two forks.
⑤ Preheat your oven’s broiler. Split open the Turano French Rolls and spread each with softened butter. Place on a baking sheet and toast under the broiler for about 2 minutes (watch closely). Remove from oven.
⑥ Load the toasted rolls with shredded beef and giardiniera. Top each with a slice of provolone cheese.
⑦ Return the baking sheet to the oven just long enough to melt the cheese (about 1–2 minutes). Serve warm and enjoy!