In an oven-proof casserole pot, heat a generous splash of oil and brown the beef on both sides. Remove and set aside.
In the same pot, add the onion, carrot and celery and cook over medium-low heat until the vegetables have started to soften and are fragrant.
Add the remaining vegetables and garlic and cook for another 5 minutes.
Add the tomatoes, red wine and 1 cup of the beef stock along with the herbs. Add the beef back into the pot and allow to come back up to a rapid simmer. Add more stock if necessary (the beef needs to be covered) and cover. Place the pot in the oven and allow to cook for 4-5 hours until the beef is meltingly tender. You might need to add more stock every now and then if the pot cooks dry.
When the beef is cooked, remove it from the pot and place the pot with the vegetables back on the stove. Allow to simmer gently and with the back of a wooden spoon, squish the vegetables against the side of the pot. This will thicken the sauce.
Shred the beef and discard any excess fat and the bones and place back in the pot.
Add the tomato sauce, Worcestershire sauce and Balsamic and season to taste.
To serve, fill the rolls with the meat sauce and top with the cheese and pickled jalapeños.
Notes
Any left-over meat sauce can easily be frozen and used at another time. It is very similar to pulled pork and can thus be used in a magnitude of ways.