Italian Beef

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Dry Rub:

4 ounces dried basil

2 ounces dried oregano 

1 ounce black pepper 

1 ounce garlic powder 

1 ounce onion powder 

1/2 ounce kosher salt 

Meat:

1 quart beef stock

One 6- to 7-pound eye-of-round beef roast, trimmed

Gravy:

5 ounces beef base

2 ounces black pepper 

8 cloves garlic 

3 celery stalks, chopped 

2 bay leaves 

2 large onions, with skins, chopped

Hoagie rolls, for serving

1 quart hot or mild giardiniera, for serving