Season the beef very well on all sides with salt and pepper.
Add the olive oil to a large Dutch oven pot over medium-high heat and sear the beef on all sides until it is well browned, about 2-4 minutes per side.
Remove the beef and set it to the side.
Next, add the onions and garlic to the pot and sauté over medium heat for 4-5 minutes or until lightly browned.
Pour in the Guinness, stock, oregano, basil, bay leaves, pepperoncini’s and juice, salt, and pepper, and mix until combined.
Add the beef back into the pot, add on a lid and braise in the oven at 325° for about 3 hours or until the beef is tender and easily shreds apart with two forks.
Toppings: Add the olive oil to a large frying pan over medium heat and sauté the peppers for 5-7 minutes or until softened. Season with salt and pepper.
To serve: Place some of the shredded beef on a toasted hoagie bun and then add on your desired toppings and serve.
Notes
Chef Notes:
Make-Ahead: While this is delicious served up the minute it is finished you can make it the day before and keep it warm in a slow cooker on warm heat or over low heat in a Dutch oven pot on the stove.
How to Reheat: You can reheat in a slow cooker over high heat until hot or put your desired amount into a small pot with juices and heat over low heat until hot. Lastly, you can heat it up in the microwave until hot.
How to Store: Place covered in the refrigerator for up to 5 days. It can also be frozen, covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
If you want, you can finish the beef with fresh basil and oregano while pulling the beef instead of using dry herbs at the beginning of the cooking process.