Slow-braised chuck roast shredded and piled into soft rolls with melted provolone and a rich, savory au jus for dipping, yielding tender, fall-apart meat and a juicy, satisfying sandwich.
Sundays in Sandwich Form
Slow-braising a chuck roast until it falls apart and piling the meat into soft rolls with melty provolone and a rich au jus gives you all the cozy, stick-to-your-ribs satisfaction of a Sunday dinner that’s easy to eat with one hand.
If you love the idea of a pot-roast dinner but wish it were finger-food-friendly, this is your solution. Browning the chuck roast first builds a deep, savory crust, then a long, gentle braise makes the meat ridiculously tender—so tender it shreds with a fork and so juicy it practically asks to be dunked. A swipe of tomato paste, a few dashes of Worcestershire, and a bay leaf give the braising liquid the savory backbone that becomes the au jus you’ll want on the side of every plate.
The method is mostly hands-off: pat the roast dry, season well, and sear until you get those fond-packed browned bits. Sautéed onions and a quick hit of smashed garlic pick up that fond, and the beef broth turns everything into concentrated, beefy goodness. If you like a slightly thicker dipping sauce, whisk a little cornstarch into cold water and stir it in at the end—just enough to coat the back of a spoon. Tip: skim any excess fat, return the shredded meat to the pot to soak up the juices, and let the flavors settle before you build sandwiches.
Assembling is blissfully simple. Pile the warm shredded beef onto soft rolls, top with slices of provolone and briefly broil or cover until melty, then serve with a small cup of au jus for dunking. This is a great make-ahead dish too: the roast keeps beautifully in the fridge (reheat in its jus), and leftovers make stellar tacos, over mashed potatoes, or tossed into a quick hash. Serve with crisp pickles or a bright slaw to cut the richness and you’ve got a weekend-worthy sandwich that doubles as comfort food for any night of the week.
Ingredients
How to Make Sunday Chuck Roast Sandwiches
- Pat the chuck roast dry and season all over with kosher salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering; brown the roast 3–4 minutes per side until a deep crust forms, then transfer roast to a plate.
- Add the sliced yellow onion to the pot and cook 4–5 minutes until softened, stirring and scraping up brown bits; add smashed garlic and cook 30 seconds until fragrant.
- Stir in tomato paste, Worcestershire, dried thyme, and beef broth, scraping any browned bits from the bottom; return the roast to the pot and add the bay leaf.
- Bring the liquid to a low simmer, cover the pot, and transfer to a 325°F (160°C) oven; braise for 2 1/2 to 3 hours until the roast is fork-tender and pulls apart easily.
- Remove the roast to a cutting board and tent with foil to rest 10 minutes; skim excess fat from the braising liquid and discard the bay leaf.
- Shred the roast with two forks and return the meat to the pot; taste the braising liquid and adjust seasoning with more salt or pepper if needed.
- Make a quick au jus: whisk cornstarch with 2 tablespoons cold water to form a slurry, bring the braising liquid to a simmer, whisk in the slurry and cook 1–2 minutes until slightly thickened, then spoon some over the shredded beef.
- Assemble sandwiches by dividing shredded beef among rolls, topping each with a slice of provolone; place assembled sandwiches under a hot broiler 1–2 minutes until the cheese is melted and the tops are lightly browned.
- Serve hot with extra au jus on the side for dipping and pass any additional pickles or chopped parsley if desired.
Recipe Card
Sunday Chuck Roast Sandwiches
Slow-braised chuck roast shredded and piled into soft rolls with melted provolone and a rich, savory au jus for dipping, yielding tender, fall-apart meat and a juicy, satisfying sandwich.
- Prep
- 20 min
- Cook
- 3 hr 20 min
- Servings
- 4
Ingredients
Instructions
- Pat the chuck roast dry and season all over with kosher salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering; brown the roast 3–4 minutes per side until a deep crust forms, then transfer roast to a plate.
- Add the sliced yellow onion to the pot and cook 4–5 minutes until softened, stirring and scraping up brown bits; add smashed garlic and cook 30 seconds until fragrant.
- Stir in tomato paste, Worcestershire, dried thyme, and beef broth, scraping any browned bits from the bottom; return the roast to the pot and add the bay leaf.
- Bring the liquid to a low simmer, cover the pot, and transfer to a 325°F (160°C) oven; braise for 2 1/2 to 3 hours until the roast is fork-tender and pulls apart easily.
- Remove the roast to a cutting board and tent with foil to rest 10 minutes; skim excess fat from the braising liquid and discard the bay leaf.
- Shred the roast with two forks and return the meat to the pot; taste the braising liquid and adjust seasoning with more salt or pepper if needed.
- Make a quick au jus: whisk cornstarch with 2 tablespoons cold water to form a slurry, bring the braising liquid to a simmer, whisk in the slurry and cook 1–2 minutes until slightly thickened, then spoon some over the shredded beef.
- Assemble sandwiches by dividing shredded beef among rolls, topping each with a slice of provolone; place assembled sandwiches under a hot broiler 1–2 minutes until the cheese is melted and the tops are lightly browned.
- Serve hot with extra au jus on the side for dipping and pass any additional pickles or chopped parsley if desired.
Nutrition
- Carbohydrates
- 48
- Saturated Fat
- 24
- Sodium
- 1040
- Fiber
- 2.8
- Unsaturated Fat
- 35.8
- Protein
- 73.4
- Fat
- 59.8
- Cholesterol
- 211
- Trans Fat
- 0
- Calories
- 957
- Sugar
- 5