Chicago Italian Beef (Pot Roast Style)

INGREDIENTS

• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon dried oregano
• 1 stalk celery, diced small
• Kosher salt and freshly ground black pepper
• 1 cup small-diced carrots
• 4 green bell peppers, seeded and cut into strips
• 2 teaspoons crushed red pepper
• 4 to 8 serrano peppers, sliced 1/4 -inch (depending on heat level desired)
• 2 sprigs fresh thyme
• 2 tablespoons olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon dried Italian seasoning
• 1 medium onion, roughly chopped
• 1/4 cup table salt
• 3 cups beef stock
• 1 boneless beef chuck eye roast (about 3 1/2 pounds)
• 1 cup tiny cauliflower florets
• 2 cups canola oil
• 1 red bell pepper, diced small
• 6 soft, hinged sub or hoagie rolls
• Homemade Hot Giardiniera, recipe follows
• 1 teaspoon granulated garlic
• 6 cloves garlic, roughly chopped
• 1/2 cup dry red wine