Tender shredded beef from a slow-braised chuck roast is piled onto toasted rolls with creamy horseradish sauce and tangy giardiniera, then dipped in rich beef au jus—a classic comfort food sandwich built for maximum flavor and texture contrast.
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In a large Dutch oven over medium-high heat, melt the butter and add the olive oil.
Pat the chuck roast dry and season generously on all sides with salt and pepper.
Rub the minced garlic all over the surface of the roast.
Carefully place the roast in the hot Dutch oven and sear for about 5 minutes per side, until a deep brown crust forms.
Pour in 2 cups of beef broth and 1/2 cup of red wine.
Bring the liquid to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the Dutch oven and cook for 3 hours, or until the beef is fall-apart tender.
While the beef cooks, prepare the horseradish sauce. In a small bowl, combine the mayonnaise, sour cream, prepared horseradish, apple cider vinegar, a pinch of salt, a pinch of pepper, and chopped chives. Mix well and refrigerate until ready to serve.
Once the beef is cooked, carefully remove it from the Dutch oven and set aside. Ladle the pan drippings into a separate saucepan.
To make the au jus, add 2 cups of beef broth, Worcestershire sauce, and a tablespoon of red wine to the saucepan with the drippings. Whisk to combine and bring to a simmer over medium heat.
Using two forks, shred the cooked chuck roast.
Toast your sandwich rolls on a griddle, in a pan, or under the broiler until golden brown.
To assemble, pile a generous amount of shredded beef onto the bottom half of each roll. Spread the horseradish sauce on the top half. Add giardiniera over the beef, if using.
Serve the sandwiches immediately with a small bowl of the warm au jus for dipping.
Refrigerate shredded beef and au jus separately in airtight containers for up to 4 days, or freeze beef for up to 3 months; reheat gently over low heat with a splash of au jus before serving.
Typically 3-4 hours at 325°F until the meat shreds easily with a fork. Cook until it reaches fork-tender consistency for optimal texture.
Yes. Slow cooker: 6-8 hours on low. Instant Pot: 90 minutes under pressure, then natural release for 15 minutes.
Warm the shredded beef gently in a pot with a splash of the reserved au jus over low heat for 10-15 minutes. Toast rolls fresh before serving.
Yes. Use a mix of mayonnaise and Dijon mustard, or a spicy aioli with smoked paprika. Adjust to taste preference.
Refrigerate shredded beef and au jus separately in airtight containers for up to 4 days. Freeze beef for up to 3 months.
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