Ingredients:

  • 2 lbs (900 g) beef roast (such as chuck or sirloin)
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) black pepper
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 cup (240 ml) beef broth (for extra flavor)
  • 2 cups (480 ml) beef broth (for au jus)
  • 1/2 cup (120 ml) dry red wine (optional)
  • 1 tablespoon (15 g) Worcestershire sauce
  • 1 clove garlic, minced
  • 1 bay leaf
  • Fresh thyme or rosemary (optional)
  • 4 crusty sub rolls or baguettes
  • 8 slices of provolone or Swiss cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 325°F (160°C). Rub the beef roast with olive oil, salt, pepper, garlic powder, and onion powder.
  2. Place the roast in a roasting pan and roast for approximately 1.5 to 2 hours, until the internal temperature reaches 135°F (57°C) for medium-rare.
  3. In a skillet, combine beef broth, red wine (if using), Worcestershire sauce, minced garlic, bay leaf, and herbs. Simmer for 15 minutes, then strain the broth to remove solid ingredients.
  4. Once the roast is cooked to your liking, let it rest for 10 minutes. Slice thinly against the grain.
  5. Load the sliced beef into the rolls, topping with cheese if desired.
  6. Warm the au jus and serve alongside the sandwiches for dipping.