Ingredients:

  • 3 lbs beef chuck roast, trimmed
  • 2 tbsp neutral oil
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, smashed
  • 3 cups beef bone broth
  • 1 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 6 crusty French rolls
  • 12 slices provolone cheese
  • 4 tbsp salted butter, softened
  • 1 tbsp prepared horseradish

Instructions:

  1. Season the beef aggressively with kosher salt and black pepper on all sides.
  2. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the chuck roast for 5–7 minutes per side until a dark, mahogany-colored crust forms. Remove meat and set aside.
  3. Lower heat to medium. Add sliced onions to the rendered fat and cook until soft and translucent. Stir in smashed garlic and cook for 1 minute until fragrant.
  4. Pour in the dry red wine to deglaze the pot, scraping the bottom with a wooden spoon to release the browned bits (fond).
  5. Return the beef to the pot. Add beef bone broth, Worcestershire sauce, soy sauce, thyme, and the bay leaf. The liquid should come halfway up the beef.
  6. Cover and braise in a 300°F (150°C) oven for 3.5 to 4 hours, or until the meat is fork-tender and yields easily.
  7. Remove meat and shred or slice thinly. Strain the braising liquid through a fine-mesh strainer into a fat separator to create the au jus.
  8. Split the rolls and perform a dry toast in the oven. Spread with butter and horseradish, then top with beef and two slices of cheese. Broil until the cheese is bubbly and the edges are crisp.