Ingredients:

  • 1.6 kg Beef Chuck Roast
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, smashed
  • 710 ml low-sodium beef broth
  • 120 ml dark beer (stout or porter)
  • 28 g dry onion soup mix
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp neutral oil
  • 8 hoagie rolls
  • 12 slices provolone cheese
  • 2 tbsp salted butter, melted
  • 0.5 tsp garlic powder

Instructions:

  1. Heat 2 tbsp oil in a heavy skillet over medium high heat. Brown the 1.6 kg chuck roast for 4 minutes on all sides until a dark, crusty bark forms.
  2. Remove the beef and toss in 1 sliced yellow onion and 4 smashed garlic cloves. Cook for 3 minutes until the onions are softened and slightly browned.
  3. Pour 120 ml dark beer into the hot skillet. Scrap the bottom with a wooden spoon until all the brown bits are loosened.
  4. Place the beef and onions into the pot. Pour in 710 ml beef broth, 28 g onion soup mix, 2 tbsp Worcestershire, 1 tsp thyme, and 2 bay leaves.
  5. Cover and cook on low for 8 hours. Do not lift the lid during the process, as this releases the steam needed to break down the meat.
  6. Remove the beef to a board. Pour the liquid through a strainer into a bowl. Skim off any excess fat with a spoon until the broth is clear and dark.
  7. Use two forks to pull the beef into bite-sized chunks. Ensure you remove any large pieces of unrendered fat for a better texture.
  8. Slice 8 hoagie rolls and brush with melted butter and garlic powder. Toast in a 200°C oven for 5 minutes until the edges are golden and they shatter when pressed.
  9. Pile the beef onto the rolls and top with 12 slices of provolone. Return to the oven for 2 minutes until the cheese is bubbling and draped over the meat.
  10. Divide the strained jus into small ramekins. Serve the sandwiches immediately while the bread is hot and the dip is steaming.