It’s been a while since we had Italian beef.  This was a top sirloin that roasted with plenty of garlic shoved into cracks and crevices, and then braised in the pan drippings, beef broth, and sliced onions for a few more hours,  This one was seasoned with dried oregano, basil, and more garlic.  Can’t have too much garlic.  There’s a school that insists that the roast has to be sliced thin and then braised but I usually just wait until the meat starts to fall apart on its own and then help it along with a big spoon.  The cherry peppers are from last year’s garden and they are quite good.  I used a pinch of calcium chloride when I packed the jars and I can attest that it works as claimed to keep the pickles crisp.  Still working on that gallon jar of giardiniera.  Sigh.