Chicago Italian Beef Sandwich

Ingredients

• 6  sourdough baguette rolls toasted halved
• 2  bay leaves 
• 1 cup beef stock 
• 3 tablespoons canola oil 
• 1 teaspoon cayenne 
• 3 tablespoons penzey's southwest seasoning italian
• 1 tablespoon paprika 
• 2 tablespoons cracked pepper fresh black
• 1 teaspoon chili flakes red
• 1 cup pasilla peppers sweet red jarred
• 0.5 cup red wine 
• 2 tablespoons salt 
• 4 pounds top round with fat cap
• 1 cup giardiniera vinaigrette vegetables chopped
• 1 cup garlic whole
• 3 tablespoons worcestershire sauce 
• 3  onions yellow chopped

Equipment

• ladle
• oven
• roasting pan
• kitchen thermometer

Directions

1. Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
2. Preheat oven to 275 degrees F.
3. Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
4. Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center.
5. Remove, let cool, then slice very thin.
6. Cool broth in roasting pan and remove the fat that rises to the top. Strain.
7. Reheat the broth, and add the sliced meat.
8. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.