Chicago-Style Italian Beef Sandwich

Cut notches all over the roast with a sharp knife. Rub with Greek seasoning, pepper, salt, and garlic. Cover and refrigerate for at least 4 hours.

Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.

Preheat the oven to 375 degrees F (190 degrees C).

Mix beef broth and bouillon granules together in a roasting pan. Place roast on a rack above the broth so drippings will fall into the broth.

Bake in the preheated oven until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Tent with foil and let cool for 20 minutes.

Pour broth into a saucepan. Bring to a simmer. Slice roast very thinly; dunk slices in the hot au jus and stuff into Italian rolls. Top with giardiniera. Ladle more au jus over each sandwich.