Season the chuck roast

• Place the chuck roast in a baking dish.
• Sprinkle the Italian seasoning evenly over the top.
• Spoon the whole jar of giardiniera, oil included, over the seasoning.

Add the beer and mix

• Pour the beer over the roast, using about one can's worth.
• Give everything a little mix in the dish.

Cook low and slow

• Cover and cook the beef low and slow until fork tender, all day.
• Keep the juices in the dish for serving.

Make the cheese sauce

• Melt the butter in a saucepan and whisk in the flour to make a roux.
• Add the milk and stir until thickened.
• Stir in the cheddar, cream cheese, salt, pepper, garlic powder, onion powder and chili powder until smooth.

Build the sandwiches

• Lay the hoagie rolls open-faced and pile the shredded Italian beef on top.
• Spoon over some of the cooking juices and add extra giardiniera peppers.
• Top with mozzarella.

Broil until melty

• Broil the open sandwiches just until the cheese is melted and bubbling.

Serve with fries and cheese sauce

• Serve the sandwiches with the au jus on the side for dipping.
• Plate with crinkle fries and the warm cheese sauce.