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Braised Roast Beef Au Jus Sandwiches

Melt-in-Your-Mouth Braised Roast Beef Au Jus Sandwiches

Indulge in these Tender Braised Roast Beef Au Jus Sandwiches for melt-in-your-mouth comfort and flavor.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Resting Time 30 minutes
Total Time 4 hours
Servings: 8 sandwiches
Course: Beef
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 4 lb Boneless Beef Chuck Roast The star of the dish, renowned for marbling that melts into tenderness while cooking.
  • 2.5 tbsp Kosher Salt Essential for brining; sea salt can be used as a substitute.
  • 1 tbsp Black Pepper Adds a warming touch that balances the flavor beautifully.
  • 1 tsp Garlic Powder Infuses the dish with a deep, savory flavor.
  • 1 tsp Onion Powder Enhances the seasoning with its natural sweetness.
  • 1 tsp Smoked Paprika Introduces a delightful, subtle smokiness to the flavor profile.
For the Braise
  • 3 tbsp Neutral High-Smoke-Point Oil Ideal for searing; canola or grapeseed oil works well.
  • 1 Medium Yellow Onion Diced, adds sweetness to the braising liquid.
  • 3 Carrots Cut into rounds, contributes natural sweetness.
  • 4 stalks Celery Diced, provides a savory base.
  • 6 Garlic Cloves Crushed, amplifies the dish with intense aromatics.
  • 2 tbsp Tomato Paste Richens the braising liquid.
  • 1 cup Dry Red Wine Adds acidity and complexity.
  • 4 cups Low-Sodium Beef Stock Ensure gluten-free if necessary.
  • 2 Bay Leaves Imparts herbal notes.
  • 1 tsp Fresh Thyme Leaves Adds earthy and aromatic undertones.
For the Sandwich
  • 8 Crusty French Rolls Split lengthwise, perfect for holding the juicy beef.
  • 4 tbsp Unsalted Butter Softened, for toasting the rolls.
  • 8 slices Provolone Cheese Optional, melts beautifully on the beef.
  • 2 tbsp Fresh Flat-leaf Parsley Chopped, for garnish.

Equipment

  • Dutch oven
  • Baking Sheet
  • Skillet
  • Saucepan

Method
 

Instructions
  1. Pat the beef chuck roast dry with paper towels and rub kosher salt evenly over its surface. Refrigerate uncovered for 12 to 24 hours.
  2. Preheat your oven to 300°F (150°C). Gather your cooking equipment.
  3. In your Dutch oven, heat neutral oil over medium-high heat and sear the roast for 4 to 5 minutes on each side.
  4. Remove the roast, add diced onion, carrots, and diced celery to the pot. Cook for 7 to 8 minutes.
  5. Add crushed garlic and tomato paste, stirring for 1 minute. Pour in dry red wine and simmer for 3 to 4 minutes.
  6. Pour in beef stock, bay leaves, and thyme. Nestle the roast back into the pot, cover, and braise for 3 hours and 15 minutes.
  7. Once tender, let the roast rest in the pot for about 30 minutes.
  8. Simmer the braising liquid in a saucepan for about 10-15 minutes to concentrate flavors.
  9. Slice the roast against the grain. Spread softened butter on rolls and toast them.
  10. Layer the sliced beef onto each roll, add optional cheese, and serve with au jus.
  11. Garnish with chopped parsley before serving.

Nutrition

Serving: 1sandwichCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 250mgIron: 3mg

Notes

Ensure to follow the resting period as it redistributes the juices for flavorful meat.

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