Ingredients
2 tablespoons olive oil, plus more for drizzling
3 pounds chuck roast
1 tablespoon coarse salt
1/2 teaspoon ground black pepper
1 large yellow onion, chopped (2 cups)
2 medium carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
3 cups chicken stock, divided
2 bay leaves
1 French baguette
4 ounces Swiss cheese, sliced
Preparation
Preheat oven to 350 degrees with rack in lower-third position.
Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate.
Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half.
Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours.
Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve.
Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes.
Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.
