Chopped Beef Sandwich Recipe

Season and sear

Pat the chuck roast dry with paper towels. Rub all sides with kosher salt, black pepper, onion powder, and garlic powder. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add the vegetable oil. When shimmering, sear the roast 3–4 minutes per side until a deep brown crust forms. Remove the roast and set aside.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Deglaze and braise

Stir in the Worcestershire sauce and scrape up any browned bits from the bottom of the pot. Add the beef broth, then return the seared roast to the pot (it should come about halfway up the sides of the meat). Bring to a gentle simmer, cover with a tight-fitting lid, and braise on the stovetop over low heat or in a preheated 300°F (150°C) oven for 2.5–3 hours, or until meat is very tender and easily pulls apart with forks.

Shred and chop

Remove the pot from heat. Transfer the roast to a cutting board and let rest 10 minutes. Reserve 1 cup of cooking liquid and any onions. Using two forks or a knife, shred and then finely chop the beef to a chopped consistency (small bite-sized pieces, not stringy). Return the chopped beef and reserved onions to the pot and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.

Strain or skim the pan juices (you should have roughly 1 cup) into a small saucepan set over medium heat. Whisk in the tomato paste, brown sugar, and apple cider vinegar. Simmer gently for 2–3 minutes to meld flavors.

Mix the cornstarch with cold water to make a slurry. Whisk the slurry into the simmering pan juices and cook 1–2 minutes until the sauce slightly thickens. Season with salt and pepper to taste. If the sauce becomes too thick, whisk in additional reserved broth or water, 1 tablespoon at a time, until it reaches a dipping-consistency (thin but flavorful). Keep warm until assembly.

Heat oven to 350°F (175°C) or set an oven broiler to low. If desired, split the rolls and spread a little softened butter on cut sides. Place rolls cut-side-up on a baking sheet and toast in the oven 3–5 minutes until lightly golden.

Pile a generous portion (about 1/3 to 1/2 cup) of chopped beef onto the bottom half of each toasted roll. Spoon a tablespoon or two of the warm sandwich sauce/au jus over the meat to moisten and flavor. If using cheese, place a slice over the hot meat; return sandwiches to the oven just until cheese melts, about 1–2 minutes under the broiler or 2–3 minutes in the oven.

Top with pickles and chopped parsley if desired. Serve each sandwich with a small bowl of extra warm au jus for dipping.