Preheat the oven to 225 degrees.

Make the wet rub.

Puree the garlic, olive oil, Italian seasonings, oregano, basil, black pepper, paprika, chili powder, red pepper flakes, onion powder, granulated garlic, and sea salt in a food processor until a paste is formed. Set aside.

Prep and cook the roast.

In a large Dutch oven over medium-high heat, drizzle the vegetable oil in the bottom and heat until shimmering.

Add the beef roast and sear on all sides until a nice, brown crust has formed.  Use tongs to remove the beef to a cutting board.

Rub the wet rub on all sides of the beef roast and return to the Dutch oven, along with any accumulated juices.

Pour the beef stock into the pot and nestle the onions, celery, carrots, and pepperoncini around the roast. Bake in the preheated oven for about 6-8 hours or until the internal temperature reaches 140 degrees.

Remove the roast to a large cutting board and allow it to cool to room temperature.

Use a slotted spoon to scoop out the cooked vegetables and discard them.

Place the Dutch oven on the stovetop and bring the jus to a slow simmer.

Using a sharp knife, slice the roast as thinly as possible.

Return the sliced beef to the simmering jus.

To assemble the sandwiches:

Slice the hoagie rolls lengthwise. Use tongs to dip the cut side of each hoagie roll into the jus.

Pile on the sliced beef and top with the Giardiniera.

Alternatively, you can skip ‘dipping’ the hoagie rolls into the jus and serve the jus on the side for dipping.