Simply Delicious Roast Beef Sandwiches -- When the House Settles In for Winter

Drove Tuesday, short.

Tyler drove back to Milford Sunday. Justin here, waiting for JBS start.

Gayle stable.

Dave back is mostly good post-surgery. Some stiffness. Manageable.

Advent Sunday. First candle. Josie said the prayer. The house settles in for winter.

Sunday: pot roast.

That first Advent Sunday, with the candle lit and Josie’s prayer still hanging in the air, I wanted something that cooked low and slow while we settled into the quiet of the afternoon — something that made the house smell like home. These roast beef sandwiches were exactly right: simple, unhurried, and the kind of thing that feeds a houseful without any fuss, which was just what we needed after a week of comings and goings.

Simply Delicious Roast Beef Sandwiches

Prep Time: 15 min | Cook Time: 3 hrs 30 min | Total Time: 3 hrs 45 min | Servings: 8

Ingredients

• 3 to 4 lb beef chuck roast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 8 soft hoagie rolls or sandwich rolls
• Provolone or Swiss cheese slices (optional)

Instructions

1. Season the roast. Pat the chuck roast dry with paper towels. Combine garlic powder, onion powder, smoked paprika, salt, and pepper, then rub the mixture all over the roast.
2. Sear. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
3. Build the base. Add sliced onion to the pot and cook 3–4 minutes until softened. Add garlic and cook 1 minute more. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
4. Slow roast. Return the roast to the pot, cover tightly, and cook in a 325°F oven for 3 to 3 1/2 hours, until the beef is tender and pulls apart easily with a fork.
5. Shred and rest. Remove the roast and let rest 10 minutes on a cutting board. Shred or thinly slice the beef, then return it to the pot juices and stir to coat.
6. Assemble. Pile the beef generously onto rolls. Add a slice of cheese if desired and spoon a little of the pan juices over the top before serving.

Nutrition (per serving)

Calories: 480 | Protein: 38g | Fat: 18g | Carbs: 32g | Fiber: 1g | Sodium: 620mg