Description
Tender beef chuck slowly braised in savory broth and onions, then piled onto toasted rolls for a cozy, comforting sandwich.
Ingredients
3 lb beef chuck roast
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
1 tsp smoked paprika
4–6 sandwich rolls, toasted
Instructions
1. Pat the beef dry and season all sides with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
3. Add sliced onion to the pot and cook for 5 minutes until softened. Stir in garlic and cook 30 seconds.
4. Pour in beef broth, scraping up any browned bits. Stir in Worcestershire sauce, tomato paste, thyme, and smoked paprika.
5. Return beef to the pot, cover, and simmer on low for 2 1/2-3 hours, until very tender.
6. Shred beef with forks and serve warm on toasted sandwich rolls with extra braising juices spooned over.
Notes
This recipe was adapted to be alcohol-free by using beef broth instead of beer.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American