Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli Recipe | Valerie Bertinelli | Food Networ

Ingredients

• 4 pounds boneless beef chuck roast, quartered
• 2 red, orange or yellow bell peppers, seeded and sliced
• 1 small onion, halved and thinly sliced
• 2 cloves garlic, chopped
• One 15-ounce can diced tomatoes with basil and oregano
• 2 teaspoons Italian Seasoning, recipe follows
• 1/2 teaspoon whole fennel seeds
• Kosher salt
• freshly ground black pepper
• 1 large egg
• 2 cloves garlic, finely grated
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/2 cup vegetable oil
• One 16-ounce jar giardiniera, drained
• Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
• 3 tablespoons dried basil
• 3 tablespoons dried marjoram
• 3 tablespoons dried oregano
• 3 tablespoons dried parsley
• 1 tablespoon granulated garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes