The Ultimate Umami French Dip Sandwich

Preheat oven to 300°F (150°C). Pat the chuck roast dry and season generously with salt and pepper.

Heat oil in a Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Remove and set aside.

Reduce heat to medium. Add sliced onion and cook for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.

Pour in red wine to deglaze the pot, scraping up browned bits. Simmer until reduced by half, about 3-4 minutes.

Stir in tomato paste and cook for 1 minute. Add beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer.

Nestle the seared roast back into the pot. Add thyme, bay leaves, and peppercorns. Cover and transfer to the oven. Cook for 3-3.5 hours until fork-tender.

Remove beef to a board and tent with foil. Strain the cooking liquid through a fine-mesh strainer. Skim off excess fat using a fat separator or spoon. Keep the au jus warm.

Shred the beef with two forks. Preheat broiler. Butter the insides of the rolls and toast under the broiler until golden.

Pile shredded beef onto toasted rolls. Top with cheese. Broil for 1-2 minutes until cheese is melted and bubbly.

Serve immediately with individual bowls of hot au jus for dipping.