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–+ servings
tender beef on bread

Pot Roast Sandwich

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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 35 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Dutch oven
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Mixing bowl

Ingredients
  

  • 3 pound beef chuck roast
  • 2 tablespoon olive oil
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 onion chopped
  • 2 carrots sliced
  • 3 clove garlic minced
  • 2 cup beef broth
  • 1 cup red wine
  • 2 tablespoon tomato paste
  • 2 tablespoon Worcestershire sauce
  • 6 sandwich rolls

Instructions
 

  • Preheat your oven to 325°F (165°C).
  • Season the beef chuck roast with salt and black pepper on all sides.
  • Heat olive oil in a Dutch oven over medium-high heat.
  • Sear the beef on all sides until browned, then set aside.
  • In the same pot, add onion, carrots, and garlic, and sauté until softened.
  • Stir in tomato paste and cook for 1 minute.
  • Pour in beef broth, red wine, and Worcestershire sauce, and bring to a simmer.
  • Return the beef to the pot, cover, and transfer to the oven.
  • Cook for 3 hours or until the meat is tender.
  • Remove the pot from the oven and let the beef rest for 15 minutes.
  • Shred the beef using two forks and mix it with the sauce in the pot.
  • Serve the shredded beef on sandwich rolls.

Notes

When cooking a pot roast, it's essential to let the beef cook slowly at a low temperature to ensure it becomes tender and flavorful. Make sure to taste the sauce and adjust the seasoning before serving, as the flavors will develop during the cooking process. If you prefer a thicker sauce, you can remove the beef once cooked and reduce the sauce on the stovetop to the desired consistency.
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