Categories: Sandwiches
Ingredients
- 2 tbsp. olive oil, plus more for drizzling
- 3 lb. boneless chuck roast
- 1 tbsp. coarse salt
- 1/2 tsp black pepper
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp. tomato paste
- 1 cup dry red wine
- 3 cups chicken broth
- 2 bay leaves
- 1 baguette
- 4 oz. sliced Swiss cheese
Directions
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Preheat the oven to 350 with a rack in the lower third position. Heat a Dutch oven over medium-high heat. Add the oil. Season the meat with the salt and pepper. When the oil shimmers, add the meat to the pot, and brown on both sides, about 8 minutes total. Transfer to a plate.
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Add the onions, carrots, celery, and garlic to the pot and saute until soft and golden, about 10 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and bring to a boil, scraping up the brown bits from the bottom of the pot. Boil to reduce the liquid by half.
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Return the chuck roast to the Dutch oven, add 2 cups of the chicken broth and the bay leaves, and bring to a boil. Cover, transfer to the oven, and cook, basting a few times, until the meat is falling-apart tender, about 3 hours.
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Transfer the meat to a baking dish and shred, using two forks. Strain the liquid through a fine-mesh sieve into a small saucepan, pressing on the solids to extract as much liquid as possible. Add the remaining 1 cup broth and keep warm on the stovetop until ready to serve.
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Preheat the broiler. Slice the baguette lengthwise in half, drizzle with oil, and place on a baking sheet. Mound with the shredded meat to cover the bread, top with the Swiss, and broil until the cheese is bubbly, about 2 minutes.
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Cut the sandwich into 6 portions and serve immediately, with a bowl of jus on the side.