For the beef: Preheat the oven to 300 degrees F.
Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering. Add the roast and sear
all sides until a golden crust
forms, about 10 minutes. Remove and set aside on a sheet tray. Add the garlic, onions
, dried Italian seasoning and red pepper flakes. Saute until caramelized. Add the wine and deglaze
, scraping the bottom. Add the stock, thyme
, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes.
For the chips
: Heat the suet in a pot to 365 degrees. On a mandolin, thinly slice the potatoes and rinse in cold water. Drain and dry thoroughly. Add the potatoes gently to the suet and fry
until gold brown. Drain on paper towels and season with the salt, granulated garlic, paprika and sugar
For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt. Roast until slightly soft, but still bright, about 20 minutes.
For the broccoli rabe: In a saute pan over medium-high heat, render
the fatback until crispy. Remove the fatback with a slotted spoon and set aside on a paper towel. Add the garlic and red pepper flakes
to the pan. Saute until fragrant, and then add the broccoli rabe. Cook until the greens
have wilted, the stems are cooked through, but the broccoli rabe has retained its color. Toss with the fatback and season with salt and pepper. Cover and set aside.
When the roast is done cooking, remove from the oven and let rest under tented foil. Strain
the juice from the roasting pan into a saucepot. Bring to a simmer
the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat.
To build the sandwiches: Very thinly slice the roast
by hand or on a deli slicer. Dredge
a roll through the cooking juices and top with 4 to 6 ounces sliced meat. Garnish
with the Homemade Giardiniera and the sweet peppers. Serve with the chips and broccoli rabe