Ingredients:

  • 3 lb (1.4 kg) beef roast — top round, eye of round, or small chuck roast (trim excess fat but leave some for flavor)
  • 2 tsp kosher salt (10 g)
  • 1 tsp black pepper (2 g), freshly ground
  • 1 tsp garlic powder (3 g)
  • 1 tsp onion powder (3 g)
  • 1–2 tbsp olive oil (15–30 ml) or neutral oil for searing
  • 4 cups (960 ml) low-sodium beef broth (or stock)
  • ½ cup (120 ml) dry red wine or extra beef broth (optional, for depth)
  • 2 tbsp Worcestershire sauce (30 ml)
  • 1 large onion, halved (about 200 g)
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme (or ½ tsp dried thyme)
  • 1 bay leaf
  • 1–2 tbsp unsalted butter (15–30 g) for finishing (optional)
  • Salt and black pepper to taste
  • Optional thickener: 1 tsp cornstarch + 1 tbsp cold water (for a slightly thicker jus)
  • 4–6 French rolls / hoagie rolls / baguette sections (each 6–8 inches / 100–140 g)
  • 8–12 slices Swiss or provolone cheese (optional; about 2 slices per sandwich)
  • 2 tbsp unsalted butter (30 g), softened (for toasting rolls)
  • Horseradish sauce or Dijon mustard, for serving (optional)
  • Pickles or pickled peppers (optional garnish)

Instructions:

  1. Preheat oven to 325°F (163°C). Pat the roast dry; mix kosher salt, black pepper, garlic powder, and onion powder and rub evenly over the roast.
  2. Heat 1–2 tablespoons oil in a Dutch oven or heavy skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2–3 minutes per side, to develop fond.
  3. Place roast on a rack in a roasting pan or leave in the Dutch oven. Add halved onion, smashed garlic, thyme and bay leaf around the roast. Roast in the preheated oven until internal temperature reaches 125–130°F (52–54°C) for medium-rare (carryover to ~130–135°F) or 135–140°F (57–60°C) for medium; typically ~2–2½ hours for a 3-lb roast—start checking at ~90 minutes and use a thermometer for accuracy.
  4. Remove the roast and tent loosely with foil; rest 15–20 minutes. Reserve pan drippings and aromatics for the au jus.
  5. Make the au jus while the roast rests: place the roasting pan over medium heat (or use a skillet). If using wine, deglaze with ½ cup (120 ml) red wine, scraping up browned bits. Add beef broth and Worcestershire sauce, bring to a simmer and reduce 8–12 minutes. Add reserved aromatics to infuse, taste and season with salt and pepper.
  6. Strain the jus through a fine-mesh strainer into a saucepan or bowl; skim excess fat. Whisk in 1–2 tbsp butter for sheen. If you prefer a thicker jus, whisk 1 tsp cornstarch into 1 tbsp cold water and simmer 1–2 minutes until slightly thickened. Keep the jus warm.
  7. Slice the roast as thinly as possible against the grain using a sharp carving knife or slicer; chilling 10–20 minutes makes thinner slices easier to achieve.
  8. Split rolls, butter cut sides and toast in a skillet or oven until golden. Pile sliced beef onto rolls, optionally heat slices briefly in the jus or skillet, add cheese and melt under a broiler or in the skillet if desired.
  9. Serve immediately with small bowls of warm au jus for dipping and optional horseradish, Dijon, or pickles on the side.