Slice two bell peppers and one onion into thin strips. Heat olive oil in a large skillet and sauté the veggies with salt and oregano for about 10 minutes until softened.

Season the chuck roast generously with black pepper and salt. In a Dutch oven, heat olive oil and sear the beef on all sides until golden brown, about 3-4 minutes.

Remove the beef and add broth to deglaze the pot, scraping up any browned bits. Return the beef and add the sautéed vegetables, mixing well.

Cover and transfer the Dutch oven to an oven preheated to 325°F (163°C). Braise for 3½ to 4 hours until tender.

Let the beef rest before shredding. Use forks to shred the beef into large pieces and stir it back into the cooking juices.

Serve the shredded beef on crusty Italian rolls and top with sweet peppers or giardiniera.