Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

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Beef:

4 pounds boneless beef chuck roast, quartered

2 red, orange or yellow bell peppers, seeded and sliced 

1 small onion, halved and thinly sliced 

2 cloves garlic, chopped 

One 15-ounce can diced tomatoes with basil and oregano 

2 teaspoons Italian Seasoning, recipe follows

1/2 teaspoon whole fennel seeds 

Kosher salt and freshly ground black pepper 

Aioli:

1 large egg

2 cloves garlic, finely grated 

1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil 

1/2 cup vegetable oil 

One 16-ounce jar giardiniera, drained

Kosher salt and freshly ground black pepper 

Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted 

Italian Seasoning:

3 tablespoons dried basil

3 tablespoons dried marjoram 

3 tablespoons dried oregano 

3 tablespoons dried parsley 

1 tablespoon granulated garlic 

1 teaspoon dried rosemary 

1 teaspoon dried thyme 

1/4 teaspoon red pepper flakes