Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess surface fat
  • 1 large yellow onion, thickly sliced
  • 4 cloves garlic, smashed
  • 2 cups beef consommé
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp dried oregano
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 tbsp neutral oil
  • 6 high-quality hoagie rolls
  • 12 slices provolone cheese
  • 4 tbsp unsalted butter, softened
  • 1 tsp garlic powder

Instructions:

  1. Heat the 2 tbsp oil in your Dutch oven over medium high heat. Pat the 3 lbs chuck roast dry with paper towels and sear until a deep brown crust forms, about 4 minutes per side. Note: Drying the meat prevents steaming.
  2. Remove the beef and add the sliced onion to the pot. Cook for 5 minutes until the edges are charred and soft.
  3. Pour in a splash of the beef broth and scrape the bottom of the pot with a wooden spoon. Watch for the brown bits (fond) to dissolve into the liquid.
  4. Add the smashed garlic, 2 cups consommé, remaining broth, Worcestershire, soy sauce, oregano, bay leaves, and thyme.
  5. Return the beef to the pot. Cover and cook at 325°F (160°C) for 4 hours until the meat shreds easily with a fork.
  6. Transfer the beef to a cutting board. Let it rest for 10 minutes, then shred or slice thinly against the grain. Note: Resting keeps the juices inside the meat.
  7. Pour the liquid through a fine mesh strainer into a clean pot. Discard the solids and keep the liquid warm over low heat.
  8. Mix the 4 tbsp butter and 1 tsp garlic powder. Spread onto the split hoagie rolls and toast at 400°F (200°C) until the edges are golden and crisp.
  9. Pile the beef onto the toasted rolls and top each with 2 slices of provolone.
  10. Return the sandwiches to the oven for 2 minutes until the cheese is bubbly and draped over the beef. Serve immediately with individual bowls of jus.