Guinness-braised Beef Dip Sandwich Recipe

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1. 1

   Pat the beef chuck roast dry and season all over with salt and pepper.

2. 2

   Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove the beef and set aside.

3. 3

   Reduce heat to medium. Add the sliced onion to the pot and cook until translucent and deeply browned, about 5-7 minutes.

4. 4

   Add minced garlic and cook 1 minute until fragrant.

5. 5

   Pour in Guinness stout to deglaze the pot, scraping up browned bits. Let the liquid reduce by about a third, about 5-7 minutes.

6. 6

   Return the roast to the pot. Add beef broth, thyme, bay leaves, and Worcestershire sauce. Stir to combine.

7. 7

   Bring the liquid to a simmer. Cover the pot and braise in a preheated 325°F (165°C) oven or on the stovetop at a gentle simmer for 2.5 to 3 hours, until the beef is tender and shreds easily.

8. 8

   Transfer the beef to a cutting board. When cool enough to handle, shred into bite-sized pieces and discard any large fat chunks.

9. 9

   Make the slurry: whisk together cornstarch and water until smooth. Return the liquid in the pot to a simmer and slowly whisk in the slurry to thicken the jus. Simmer until glossy and coats the back of a spoon.

10. 10

    Return shredded beef to the pot and stir to coat in the thickened jus. Taste and adjust salt and pepper as needed.

11. 11

    Preheat the oven or a toaster oven to 375°F (190°C). Slice the hoagie rolls lengthwise, place a slice of cheese on the bottom half of each roll, and toast until melted.

12. 12

    Spoon the beef and jus into each roll, top with the cheese-topped halves if desired, and serve hot with extra jus on the side for dipping.