French Dip Sandwich

Instructions

1. Season the beef
   Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper, pressing the seasonings into the meat.
2. Sear the meat
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the roast and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the meat to a plate.
3. Prepare the aromatics
   Reduce heat to medium and add sliced onions to the same pot. Cook until softened and beginning to caramelize, about 8-10 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Slow cook the beef
   Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. Add thyme and bay leaves. Return the beef to the pot, bring to a simmer, then reduce heat to low. Cover and cook for 3-3.5 hours until the meat is very tender and easily shreds with a fork.
5. Shred the beef
   Remove the beef from the cooking liquid and let rest for 10 minutes. Using two forks, shred the meat, discarding any large pieces of fat. Strain the cooking liquid, reserving it for the au jus dipping sauce. Return the shredded beef to the pot with about 1 cup of the strained liquid to keep it moist.
6. Prepare the rolls
   Preheat broiler. Spread butter on the cut sides of the rolls and place on a baking sheet, buttered side up. Broil until lightly toasted, about 1-2 minutes. Watch carefully to prevent burning.
7. Assemble the sandwiches
   Divide the shredded beef among the bottom halves of the toasted rolls. If using cheese, place 2 slices of provolone on top of each portion of beef. Return to broiler briefly just until cheese melts, about 1 minute. Top with the upper halves of the rolls.
8. Serve with au jus
   Reheat the reserved cooking liquid and ladle into small bowls for dipping. Serve the sandwiches immediately with the hot au jus alongside for dipping.