French Dip Sandwiches

Preheat your oven to 325°F (165°C).

Season the beef chuck roast generously with salt and black pepper on all sides.

Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the beef roast and sear on all sides until well-browned. This should take approximately 4-5 minutes per side.

Once seared, remove the beef roast and set aside. Add the sliced onion and garlic to the pot and sauté for a couple of minutes until they start to soften.

Return the beef roast to the pot. Add the beef broth, water, soy sauce, Worcestershire sauce, and bay leaf. Bring the mixture to a simmer.

Cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the beef is very tender and easily shreds with a fork.

Once the beef is cooked, remove it from the pot and shred it using two forks. Discard any excess fat or gristle.

Strain the liquid from the pot to use as au jus (dipping sauce) and return it to the pot. Keep it warm.

Preheat your broiler. Slice the French rolls and place them on a baking sheet. Toast under the broiler until lightly golden.

Fill each roll with the shredded beef. If desired, top with a slice of provolone or Swiss cheese and broil again until the cheese is melted and bubbly.

Serve the sandwiches hot with a small cup of the warm au jus for dipping.