Ingredients:

  • 3.5 lbs Beef Chuck Roast, trimmed
  • 2 tbsp Vegetable Oil
  • 1 large Yellow Onion, thinly sliced
  • 4 cloves Garlic, smashed
  • 2 cups Beef Consommé
  • 2 cups low-sodium Beef Broth
  • 0.25 cup Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 6 large Hoagie Rolls
  • 12 slices Provolone Cheese
  • 2 tbsp Softened Butter

Instructions:

  1. Pat the 3.5 lbs Beef Chuck Roast with paper towels.
  2. Heat 2 tbsp Vegetable Oil in your pot until it begins to shimmer and smoke slightly.
  3. Place the roast in the oil. Cook until a deep, mahogany crust forms on all sides (about 4 minutes per side).
  4. Remove beef; add 1 large Yellow Onion and 4 cloves Garlic. Cook until the onions are translucent and the garlic smells nutty.
  5. Pour in 0.25 cup Soy Sauce and 1 tbsp Worcestershire Sauce. Use a wooden spoon to scrape the brown bits (fond) off the bottom.
  6. Stir in 2 cups Beef Consommé and 2 cups low sodium Beef Broth. Return the beef to the pot along with 2 sprigs Fresh Thyme and 1 Bay Leaf.
  7. Cover and cook for 45 minutes (pressure) or until the beef shreds easily with a fork. The aroma should be rich, woodsy, and intensely savory.
  8. Remove the beef and let it sit for 10 minutes.
  9. Strain the liquid through a fine mesh sieve into small dipping bowls.
  10. Toast 6 Hoagie Rolls with 2 tbsp Softened Butter. Top with beef and 12 slices Provolone Cheese. Broil until the cheese is bubbly and the edges of the bread are shatter crisp.