Ingredients
2 lbs chuck roast
1 tablespoon olive oil
1 large onion, sliced
3 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 bay leaf
Salt and pepper to taste
8 slices Texas toast
2 tablespoons softened butter
Optional: 4 slices provolone or Swiss cheese
Instructions
1. Season chuck roast with salt and pepper.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear roast on all sides.
3. Add sliced onions and garlic. Cook for 3–4 minutes until fragrant.
4. Pour in beef broth, Worcestershire, soy sauce, and bay leaf. Cover and simmer on low for 3 hours or until beef shreds easily.
5. Butter the Texas toast and grill or broil until golden and crisp.
6. Shred the beef and layer onto 4 slices of toast. Top with cheese if using, and broil until melted.
7. Top with remaining toast slices. Serve hot with strained au jus on the side for dipping.
Notes
Store leftover beef in au jus to keep it moist.
For added flavor, stir a teaspoon of Dijon mustard into the broth.
Freezes well—just reheat gently with broth before serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Category: Sandwiches
- Method: Stovetop + Broil
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 540
- Sugar: 3g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg