Season the cubed beef chuck generously in salt and black pepper.

In a very large pot over medium high heat, add the butter. Once melted, add the chuck roast to sear untouched 2-3 minutes, then stir to sear another 2-3 minutes. Add 1/2 cup beef stock or broth of choice.

Cover with the pot lid and reduce heat to a simmer to slow cook 2-3 hours, until fork tender.

Let cool 20 minutes before shredded the beef between two forks.

Add the poblanos, jalapeños, tomatillos and garlic to a large skillet over medium high heat with the olive oil. Sauté until the peppers are charred, about 6-8 minutes. Let slightly cool before adding to a high speed blender with the remaining ingredients. Pulse until smooth. Season with salt and black pepper to taste.

Combine all the ingredients in a high speed blender to pulse until smooth. Season with salt and black pepper to taste. For a sweeter sauce, add honey to taste.

Combine all ingredients in a bowl. Whisk 1-2 minutes, until very smooth.

Slice the ciabatta loaf in half lengthwise. On the bottom slice, add a generous slather of the truffle aioli, then layer with the shredded beef. Alternate in rows adding the verde sauce and roasted red pepper sauce so you get a mxi of both in every bite. Add freshly grated parmesan to desired preference. Sandwich with the top slice of ciabatta.

Slice into individual sandwiches to enjoy!