In a large pot, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.

Cook the Aromatics

In the same pot, add sliced onions and minced garlic. Sauté until onions are translucent, about 5 minutes.

Braise the Beef

Return the seared beef to the pot, add beef broth, thyme, and bay leaf. Bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours, or until the beef is tender and easily shredded.

Shred the Beef

Once cooked, remove the beef from the pot and shred with two forks. Return shredded beef to the pot, stir to combine with the juices.

Make the Lemon Aioli

Combine Ingredients

In a bowl, mix together mayonnaise, lemon juice, minced garlic, salt, and pepper. Adjust seasoning to taste.

Assemble the Sandwich

Build the Sandwich

Split the crispy rolls and spread a generous amount of lemon aioli on each side. Add a layer of shredded lettuce, followed by sliced tomatoes, and then top with the beef debri. Serve immediately.