italian slow cooker beef sandwiches with giardiniera aioli

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Store in a jar with a tight-fitting lid.

4 pounds boneless beef chuck roast, quartered
2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
one 15-ounce can diced tomatoes with basil and oregano
2 teaspoons italian seasoning, recipe follows
1/2 teaspoon whole fennel seeds
kosher salt and freshly ground black pepper
1 large egg
2 cloves garlic, finely grated
1 teaspoon dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
one 16-ounce jar giardiniera, drained
kosher salt and freshly ground black pepper
four 12- to 14-inch loaves french bread, halved crosswise, split and lightly toasted
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.