italien slow cooker beef sandwich with giardiniera aioli

By Gazelle

Ingredients

• 4 pounds boneless beef chuck roast, quartered
• 2 red, orange or yellow peppers, seeded and sliced
• 1 small onion, halved and thinly sliced
• 2 cloves garlic, chopped
• 1- 15 ounce can diced tomatoes, with basil and oregano
• 2 tsp italien seas. recipe follows
• 1/2 tsp whole fennel seeds
• salt and pepper
• AIOLI
• 1 lg egg
• 2 cloves garlic, finely
• 1 tsp dijon mustard
• 1/2 cup e,v,o,o
• 1/2 veg oil
• 1- 16 ounce jar giardiniera drained and chopped
• salt and pepper
• 4- 12 to 14-inch french bread, halved crosswise, split and lighly toasted
• ITALIEN SEAS.
• 3 tbsp dried basil
• 3 tbsp dried marjoram
• 3 tbsp dried oregano
• 3 tbsp dried parsley
• 1 tbsp granulated sugar
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/4 tsp red pepper flakes

Preparation

Step 1

Beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seas, fennel seeds, 2 1/2 tsp salt and add some pepper in slow cooker. Cook on the low setting for 8 hrs. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with s and p.
Aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running add the olive oil and veg oil in a very slow stream until Incorporated. Transfer to a bowl and stir in the giardiniera. Season with s and p.
Then mix all the Italien Seas. in a bowl.