Description
Discover the best flavor chuck roast sandwich with this step-by-step guide. Easy to make and incredibly satisfying.
Ingredients
- 2–3 lb boneless chuck roast
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 6–8 hearty rolls or slices of sourdough bread
- 8–16 slices provolone, Swiss, or cheddar cheese
- Optional: Pickled red onions, horseradish cream
Instructions
- 1. Sear the Roast: Pat chuck roast dry, season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear roast 4-5 minutes per side until deeply browned. Remove and set aside.
- 2. Build the Sauce: Add chopped onion to the pot, cook 5 minutes. Add garlic, cook 1 minute. Deglaze with red wine (if using) and beef broth, scraping up browned bits. Stir in rosemary, thyme, smoked paprika, and Worcestershire sauce. Bring to a simmer.
- 3. Slow Cook: Return roast to the pot, cover, and transfer to a 300°F (150°C) oven. Cook for 3-4 hours, or until fork-tender.
- 4. Shred Beef: Remove roast from pot, shred with two forks. Skim fat from sauce, discard herbs. Return shredded beef to the pot, stir to coat. Adjust seasonings.
- 5. Assemble Sandwiches: Slice and toast bread. Pile shredded beef onto bread, top with cheese. Melt cheese under broiler if desired. Add optional toppings and serve immediately.
- Prep Time: 20 mins
- Cook Time: 3-4 hours