Classic French Dip Sandwich

Instructions

1. Prepare the beef
   Season the chuck roast generously on all sides with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
2. Cook the aromatics
   Reduce heat to medium and add sliced onions to the same pot. Cook, stirring occasionally, until softened and beginning to caramelize, about 5-7 minutes. Add minced garlic and cook for 30 seconds until fragrant.
3. Slow cook the beef
   Return the seared roast to the pot. Add beef broth, Worcestershire sauce, dried thyme, and bay leaves. The liquid should come about halfway up the sides of the roast. Bring to a simmer, then reduce heat to low. Cover and cook for 3-3.5 hours, turning occasionally, until the meat is very tender and easily shreds with a fork.
4. Prepare the au jus
   Once the beef is cooked, transfer it to a cutting board and tent with foil to rest for 15 minutes. Meanwhile, strain the cooking liquid through a fine-mesh sieve into a bowl, pressing on the solids to extract all the flavor. Discard solids. Return the strained liquid to the pot and keep warm over low heat. This is your au jus for dipping.
5. Shred the beef
   Using two forks, shred the beef into thin, bite-sized pieces, discarding any excess fat. Return the shredded beef to the pot with just enough au jus to moisten it (about 1/4 cup), reserving the remaining au jus for dipping.
6. Assemble the sandwiches
   Preheat broiler. Place the split rolls cut-side up on a baking sheet. If using cheese, place a slice on each half of the rolls. Broil for 1-2 minutes until the bread is toasted and cheese is melted and bubbly. Watch carefully to prevent burning.
7. Serve
   Divide the warm shredded beef among the bottom halves of the toasted rolls. Top with the upper halves. Serve each sandwich with a small bowl of warm au jus for dipping.