Shredded Chuck Roast Beef Sandwiches | full recipe in description

Servings: 6–8 sandwiches

Ingredients
Beef
1 large chuck roast (3–4 lbs)
Salt & black pepper
Cuso’s Dirt (optional)
TALO beef tallow (code NACHO for 15% off on TaloCreations.com )
2 sticks butter (divided)
5–6 cloves garlic, smashed
Splash of red wine
Chicken stock (enough to fully cover beef)
Onions
3–4 red onions, thinly sliced
Salt
Splash of red wine
Worcestershire sauce
Sandwich
6–8 French baguettes (or 3–4 large split)
Provolone cheese slices
Horseradish cream sauce
Fresh chives, finely chopped
Instructions
1. Season & Sear the Beef
Season chuck roast generously with salt and pepper.
Optional: coat with Cuso’s Dirt.
Heat a Dutch oven or deep pan over medium-high heat.
Add TALO Beef Tallow and sear roast 2–3 minutes per side until deeply golden.
2. Braise
Lower heat slightly.
Add 1 stick butter, garlic, red wine, and chicken stock until beef is fully submerged.
Cover and cook in a 275°F oven for 4–5 hours.
3. Caramelize the Onions
About 4 hours in, melt 1 stick butter in a large pot over medium-low.
Add onions and a pinch of salt.
Cook low and slow until deeply caramelized (about 1 hour).
Deglaze with red wine and Worcestershire sauce.
Reduce a few more minutes.
4. Shred the Beef
Beef should be fall-apart tender.
Shred and return to braising liquid. Mix well.
5. Assemble
Warm baguettes and slice open.
Layer beef, onions, and provolone.
Broil until cheese is melted and golden.
Finish with horseradish cream sauce and chives.