Hot Beef Sandwich

Instructions

1. 1

   Season and Sear the Beef

   • Pat the chuck roast dry with paper towels. Season generously on all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Carefully place the roast in the pot and sear for 4-5 minutes per side, until a deep brown crust forms. Do not overcrowd the pan. Once seared, remove the beef and set it aside on a plate.
2. 2

   Sauté Aromatics and Create Gravy Base

   • Reduce the heat to medium. Add the chopped onion to the pot, scraping up any browned bits from the bottom. Cook for 5-6 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and cook for 1 more minute until fragrant.
   • Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. This will form a paste (roux).
3. 3

   Deglaze and Simmer

   • Slowly pour in about one cup of the beef broth, whisking constantly to break up any lumps and create a smooth base.
   • Gradually whisk in the remaining beef broth, Worcestershire sauce, dried thyme, bay leaf, and the remaining 0.5 teaspoon of salt. Bring the mixture to a gentle simmer.
4. 4

   Slow Cook the Beef

   • Return the seared beef to the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the sides of the roast.
   • Cover the pot, reduce the heat to low, and maintain a gentle simmer. Cook for 2.5 to 3 hours, or until the beef is fall-apart tender when prodded with a fork.
5. 5

   Shred Beef and Finish Gravy

   • Carefully transfer the cooked beef to a large bowl. Using two forks, shred the meat, discarding any large pieces of fat.
   • Remove and discard the bay leaf from the pot. Skim any excess fat from the surface of the gravy if desired.
   • Return the shredded beef to the gravy in the pot. Stir to combine and let it simmer gently for 10-15 minutes, allowing the beef to absorb the flavorful gravy.
6. 6

   Assemble the Sandwiches

   • While the beef simmers, split the hoagie rolls. If desired, spread butter on the cut sides and toast them in a hot pan or under a broiler until golden brown.
   • Using tongs, pile a generous amount of the shredded beef onto the bottom half of each roll. Spoon extra gravy over the meat.
   • Place the top half of the roll on and serve immediately with your favorite sides.