1 4-pound top sirloin or eye round roast, cut into 2 equal pieces
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground pepper
¼ teaspoon granulated garlic
¼ teaspoon dried oregano
1 tablespoon plus 1 teaspoon olive oil, divided
6 small garlic cloves
1 medium onion, peeled and halved
2 medium carrots, peeled and halved crosswise
2 medium celery stalks, peeled and halved crosswise
6 thyme sprigs
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 cups beef broth
8 ciabatta rolls
2 cups Chicago-style giardiniera
Preparation
Season the roast on all sides with 1¼ teaspoons of the salt, the black pepper, granulated garlic, and oregano.
Set the multicooker to Brown/Sauté at 400°F and time for 35 minutes. When preheated, add about ½ teaspoon of olive oil to the cooking pot and add both pieces of beef. Brown all sides until well browned, 5 to 8 minutes per side.
While the meat is browning, prep the vegetables. Assemble the food processor with the chopping blade. Turn on and drop the garlic through the feed tube to finely chop. Replace the chopping blade with the slicing disc. Slice the onions, carrots, and celery.
When the meat is well browned, remove and reserve on a large plate. Add an additional ½ teaspoon of oil to the cooking pot and add the vegetables. Stir until softened, about 5 minutes. Stir in the tomato paste and then the Worcestershire and remaining ¼ teaspoon salt. Return the roast to the cooking pot, and then pour in the beef broth. Cover. Once the liquid comes to a boil, switch the function to Slow Cook on Low and set the time for 5 hours.
When time expires, remove the cooking pot from the housing, and allow to cool for about an hour. Remove the roast from the pot. Strain the broth and discard the vegetables. Put the beef and broth in an airtight container. Store in the refrigerator until well chilled, at least 12 hours.
When ready to serve, remove the beef from the broth. Using a sharp knife, slice the beef thinly across the grain. Pour the broth into the cooking pot. Set the multicooker to Brown/Sauté and the temperature at 225°F. When the liquid comes to a simmer (it may be necessary to adjust the cooking temperature so that the liquid maintains a simmer but does not boil). Add the sliced meat to the simmering broth. Leave in the broth until hot.
Divide the meat among the rolls and top each with even amounts of giardiniera. Serve immediately.
