Directions
- 1Season five pounds of chuck roast with salt.
- 2Add olive oil and butter to a big Dutch oven.
- 3Sear each roast separately on all sides for 5 minutes per side on medium-high heat.
- 4Remove roasts from the pot.
- 5Drop in about a half a cup of red wine, whisk, and deglaze.
- 6Drop in two cups of beef broth.
- 7Return the roast to the pot.
- 8Add 1 tablespoon of black pepper and 5-6 cloves of garlic.
- 9Cover and simmer for about 3 hours.
- 10Shred the beef apart with a couple of forks.
- 11Lightly toast a hoagie.
- 12Lay down some shredded beef on the hoagie.
- 13Place provolone cheese on top and broil for a couple of minutes.
- 14Add horseradish sauce.
- 15Top with giardiniera.
- 16Dip the sandwich in some au jus.
- 17Mix 1/2 C Sour Cream, 2 T Mayo, 2 T Prepared Horseradish, 1 t Apple Cider Vinegar, Salt, Pepper, and Chives to taste, then chill in the fridge for the horseradish sauce.
- 18For the Au Jus, simmer 2 C Beef Broth, 1 C Beef Drippings from the pot, 2 T Worcestershire Sauce, and a splash of Red Wine.
Ingredients
- 5 pounds chuck roast
- salt
- 3 T olive oil
- 2 T butter
- 0.5 cup red wine
- 2 cups beef broth
- 1 T black pepper
- 5 garlic cloves
- hoagie
- provolone cheese
- horseradish sauce
- giardiniera
- 0.5 C sour cream
- 2 T mayo
- 2 T prepared horseradish
- 1 t apple cider vinegar
- chives
- 1 C beef drippings from pot
- 2 T Worcestershire sauce
Equipment
Dutch ovenbroilerforks
Tips
- Recipe for horseradish sauce is in the caption.
- The recipe also includes instructions for Au Jus.
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