Sliced Braised Beef Sandwich

I’ve never had a real Italian beef, the chicago sandwich of roast beef with peppers, onions, and provolone on a special kind of roll. (Depending on the customer’s wishes, the roll is or is not dipped, bread and all, back into the beef cooking liquid just before consumption.) So I feel perfectly free to offer this amazingly tasty and satisfying variation on it.

Well-marbled chuck roast is best here, but top or bottom round roasts, which are leaner, are fine too—they just won’t crumbl