Ingredients:

  • 2 lbs beef chuck roast, trimmed
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups beef broth
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 4 hoagie or baguette rolls
  • 4 slices provolone cheese (optional)
  • Fresh parsley for garnish (optional)

Instructions:

  1. Heat vegetable oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper. Sear until browned on all sides (about 4-5 minutes per side).
  2. Add sliced onions and minced garlic to the pot. Sauté until softened (about 3-4 minutes).
  3. Pour in the beef broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 2 hours, or until the beef is tender and easily shredded.
  4. Remove the beef from the pot, let it rest for a few minutes, then shred it with forks.
  5. Slice the rolls and layer shredded beef inside. Add a slice of provolone cheese if desired.
  6. Strain the remaining broth to remove solids, serving hot alongside the sandwiches for dipping.