Ingredients
3 pound roast
3 tbsp olive oil
1 large yellow onion, diced
1 cup carrots, chopped
1 cup celery, chopped
2 tbsp garlic, diced
1 tsp Italian seasoning
fresh thyme
1 –2 tbsp salt
1 –2 tbsp black pepper
4 cups beef broth
⅓ cup heavy cream
1 tbsp corn starch
1 large loaf French bread
Directions
Step 1
Generously season your roast with salt and pepper on all sides. Add olive oil to a pan and sear your roast on all sides over medium high heat.
Step 2
Remove from heat and set aside. Add your prepped vegetables to the same pan along with Italian seasoning and garlic, cook until softened. Remove from heat and set aside.
Step 3
Add roast back to the pan. Surround with vegetables. Cover with beef broth. Cover with a lid and place into a preheated oven at 300° for about 2-3 hours—until desired doneness is reached.
Step 4
Remove roast from pan and place onto cutting board to rest. Using a slotted spoon, remove veggies from pan as well.
Step 5
Whisk cornstarch and heavy cream, then whisk into leftover juice over a simmer until thickened.
Step 6
Hollow out the center of a French loaf. Shred roast. Add shredded beef into the French loaf. Cover generously with gravy. Top with 4 slices each of havarti and provolone. Broil in oven until cheese is browned.
Step 7
Serve with vegetables. Top with leftover gravy. Enjoy!
