Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp grapeseed oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, thick-sliced
  • 4 cups high-quality beef stock
  • 1/2 cup dry red wine
  • 3 cloves garlic, smashed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 8 crusty French rolls
  • 12 slices Provolone cheese
  • 4 tbsp unsalted butter, softened
  • 1/2 tsp garlic powder

Instructions:

  1. Season the beef. Rub the 3 lbs beef chuck roast with 1 tsp kosher salt and 1 tsp cracked black pepper. Note: Do this at least 20 minutes before cooking to let the salt penetrate.
  2. Sear the roast. Heat 2 tbsp grapeseed oil in a Dutch oven over medium high heat. Brown the beef for 5 mins per side until a dark, crusty bark forms.
  3. Sauté the aromatics. Remove the beef and toss in the sliced yellow onion. Cook for 4 mins until the onions are soft and golden brown.
  4. Deglaze the pot. Pour in the 1/2 cup dry red wine. Scrape the bottom of the pot with a wooden spoon until all the brown bits are dissolved.
  5. Build the braise. Return the beef to the pot. Add 4 cups beef stock, 3 cloves smashed garlic, 2 tbsp Worcestershire, 1 tbsp soy sauce, and the herb sprigs.
  6. Simmer the meat. Cover and reduce heat to low. Simmer for 1 hour until the beef is tender and gives easily when poked.
  7. Prep the rolls. Mix 4 tbsp butter with 1/2 tsp garlic powder. Spread onto the split French rolls and toast in a 180°C (350°F) oven until the edges are golden and crispy.
  8. Slice the beef. Remove the roast and let it rest for 15 mins. Thinly slice the beef against the grain until you have a pile of silky ribbons.
  9. Refine the jus. Strain the liquid through a fine mesh sieve to remove the onions and herbs. Skim off any excess surface fat.
  10. Final Assembly. Pile the beef onto the toasted rolls. Top with 1.5 slices of Provolone per sandwich. Broil for 2 mins until the cheese is bubbly and melted.