Italian Beef Sandwiches

Season the chuck roast on all sides with half of the zesty Italian dressing mix packet.

In the basin of a slow cooker, combine the beef broth, cornstarch, minced garlic, the remaining Italian dressing mix, and the giardiniera brine. Whisk until the cornstarch is dissolved.

Place the seasoned chuck roast into the liquid in the slow cooker. Top the roast with slices of unsalted butter, then scatter the giardiniera vegetables over the top.

Cover the slow cooker and cook on low for 8 hours or on high for 4-6 hours, until the beef is tender and falls apart easily.

Once cooked, shred the beef directly in the slow cooker using two forks, incorporating it with the juices and vegetables.

To assemble the sandwiches, split the hoagie rolls and place them on a foil-lined baking sheet. Drizzle the inside of the rolls with olive oil.

Pile the shredded Italian beef mixture onto the bottom half of the rolls. Top generously with fresh mozzarella pieces and a sprinkle of dried oregano.

Broil the open-faced sandwiches for 2-3 minutes, or until the bread is toasted and the cheese is melted and bubbly. Close the sandwiches.

Ladle some of the cooking liquid (au jus) from the slow cooker into small bowls for dipping. Serve the sandwiches immediately with the au jus.