Pot Roast Melt Recipe

Season and sear

Pat the chuck roast dry and rub with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides, about 3–4 minutes per side, until deeply browned. Remove roast and set aside.

Sauté aromatics

Reduce heat to medium. Add the quartered onion, carrot, celery and crushed garlic to the pot and sauté 4–5 minutes until softened and lightly browned. Stir in 1 tablespoon tomato paste and cook 1 minute.

Deglaze and braise

Pour in 1 cup dry red wine (or omit and add extra beef stock) to deglaze, scraping browned bits from the bottom. Return the roast to the pot, add 2 cups beef stock, thyme sprigs and bay leaf. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven for 3 hours, or simmer on low on the stovetop for 3–3.5 hours, until meat is fork-tender and shreds easily.

Finish and strain jus

Remove roast and let rest 10 minutes. Shred or pull the pot roast into bite-sized pieces. Strain the braising liquid through a fine mesh sieve into a bowl, pressing on solids to extract juices; discard solids. Reserve about 1 cup strained jus for dipping/au jus for the sandwiches and refrigerate any extra. Adjust seasoning of the shredded roast with a pinch of salt and pepper if needed.

In a medium skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add 2 cups thinly sliced onions, 1 tsp brown sugar and 1 tsp kosher salt. Cook, stirring occasionally, until onions are translucent and beginning to brown, about 12–15 minutes.

Add 1 tsp red wine vinegar and 1/2 tsp black pepper, reduce heat to low and continue to cook 5–8 more minutes until deeply caramelized. Taste and adjust seasoning. Keep warm until assembly.

Warm the shaved ribeye: If the shaved ribeye is chilled, warm it in a skillet over medium heat for 2–3 minutes just to take the chill off and develop a little color. Toss with a tablespoon of the reserved au jus if desired to keep moist.

Prep rolls and cheese: Split 4 hoagie rolls horizontally but keep the halves attached if preferred. Butter the cut sides with the remaining 2 tbs unsalted butter.

Toast rolls: Heat a large skillet or griddle over medium heat. Place buttered rolls cut-side down and toast until golden and slightly crisp, about 2 minutes. Remove from heat.

Assemble sandwiches: On the bottom half of each roll, layer about 1/2 cup shredded pot roast, then 3 oz warmed shaved ribeye (divide evenly), a generous spoonful (~1/4 cup) of braised onions, 2 slices sharp provolone and a sprinkle (about 1/4 cup) of shredded cheddar. Top with the roll crown.

Melt cheese and finish: Place assembled sandwiches on a baking sheet (open-faced) under a broiler or in a 375°F (190°C) oven for 3–5 minutes just until cheeses are melted and bubbly. Watch closely to avoid burning.

Serve: Transfer sandwiches to plates. Spoon reserved warm au jus into small bowls for dipping. Garnish with chopped fresh parsley if using. Serve immediately.