In a small bowl stir together the olive oil, 1 tsp salt, and 1/2 tsp black pepper then rub it all over the beef roast and set aside.
Heat a dutch oven over medium-high heat.
Add the roast to the dutch oven and brown well on all sides, about 3 minutes per side.
Transfer the beef to a plate and set aside.
Add the water, soy sauce, and spices (oregano, basil, garlic, onion, thyme, and crushed red pepper) to the dutch oven then use a wooden spoon to scrape the bottom of the pot to release any stuck on bits.
Place the beef back into the dutch oven and bring the liquid to a boil.
Place the lid on the dutch oven then put it in the oven and cook until beef is tender, about 2 hours.
Take the dutch oven out of the oven and set aside until cool, about 1 hour.
Place the dutch oven in the refrigerator to cool for at least 12 hours.
Take the dutch oven out of the fridge then transfer the beef to a cutting board or meat slicer and slice very thin.
Transfer the sliced beef back into the dutch oven with the broth and simmer over medium heat until beef and broth are warmed, about 10 minutes.
Serve the sliced beef on split bread rolls topped with giardiniera mix.
Drizzle the au jus broth over the sandwiches or use it as a dip.
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