Preparation Steps

• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef chunks and sear on all sides until browned, about 5 minutes per side. Remove beef and set aside.
• In the same pot, add onions and garlic. Sauté until softened, about 5 minutes. Return beef to the pot.
• Add beef broth, red wine (if using), bay leaves, oregano, thyme, peppercorns, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 5 to 6 hours, until beef is very tender and easily shreds with a fork.
• Remove beef from liquid and shred with two forks. Strain the cooking liquid (au jus) through a fine-mesh sieve, discarding solids. Skim off excess fat.
• Preheat broiler. Place halved Italian rolls on a baking sheet and toast lightly under the broiler until golden.
• Place a generous portion of shredded beef on each roll, top with a slice of provolone cheese, and broil for 1–2 minutes until cheese melts.
• Drizzle with warm au jus and serve immediately, optionally topped with giardiniera.