Ingredients:
- 3-4 lb (1.36 - 1.8 kg) Boneless Beef Chuck Roast (or Rump Roast)
- 2 tbsp (30 ml) Olive Oil
- 1 large (200 g) Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp (5 ml) Dried Thyme
- 1 tsp (5 ml) Dried Rosemary
- Salt and Black Pepper, to taste
- 4 cups (950 ml) Beef Broth
- 1 cup (240 ml) Dry Red Wine (Cabernet Sauvignon or Merlot)
- 2 tbsp (30 ml) Worcestershire Sauce
- 1 tbsp (15 ml) Soy Sauce
- 1 Bay Leaf
- 1 tbsp (15 ml) Cornstarch (mixed with 2 tbsp cold water)
- Pan drippings from the roast
- 6-8 Crusty French Rolls or Hoagie Rolls
- Optional: Provolone Cheese slices
Instructions:
- Season the chuck roast generously with salt, pepper, thyme, and rosemary. Heat olive oil in the Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove from pot and set aside.
- Add chopped onion to the Dutch oven and cook until softened. Add garlic and cook until fragrant.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook for a minute until slightly reduced. Add beef broth, Worcestershire sauce, soy sauce, and bay leaf.
- Return the roast to the Dutch oven. Ensure the roast is mostly submerged in the liquid. Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven.
- Braise the roast for 3-4 hours, or until fork-tender and the internal temperature reaches 203°F (95°C).
- Remove the roast from the Dutch oven and let rest for 15-20 minutes before shredding with two forks.
- Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding solids. Skim off excess fat from the liquid. Bring to a simmer over medium heat. Whisk together cornstarch and cold water. Whisk into simmering sauce to thicken, cook until desired thickness achieved.
- Slice the French rolls in half. Optional: Toast the rolls under a broiler. Pile shredded roast beef onto the rolls. Top with Provolone cheese if desired.
- Serve the sandwiches immediately with the Au Jus on the side for dipping.