July 27, 2026

Toasty Chimichurri Chuck Roast Sandwiches, Everyone’s Favorite Sandwich

Serves: 4-6 | Prep: 20 min | Cook: 4 hr

Ingredients:

  • 2½–3 lb. Chuck Roast
  • 2 Tbsp. Avocado Oil
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Smoked Paprika
  • 1 cup Beef Broth
  • 1 French Baguette, Cut into 4–6 Sandwiches
  • 6 slices Provolone Cheese
  • 2 Tbsp. Butter, Softened

 Chimichurri

  • 1 cup Fresh Parsley, Finely Chopped
  • ¼ cup Fresh Cilantro, Finely Chopped
  • 3 Garlic Cloves, Minced
  • 2 Tbsp. Red Wine Vinegar
  • ½ cup Extra Virgin Olive Oil
  • 1 tsp. Dried Oregano
  • ½ tsp. Crushed Red Pepper Flakes
  • ½ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Directions:

  1. Preheat the oven to 300°F.
  2. Pat the chuck roast dry and season all sides with the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
  3. Heat the avocado oil in a Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
  4. Pour in the beef broth, cover, and transfer to the oven. Roast for 3½–4 hours, or until the beef is fork tender.
  5. Remove the roast from the cooking liquid and allow it to rest for 10 minutes. Using a sharp knife, thinly slice the beef across the grain. Toss the sliced beef with a few spoonfuls of the cooking juices to keep it moist.
  6. While the beef cooks, combine all of the chimichurri ingredients in a bowl and let the flavors meld for at least 20 minutes.
  7. Lightly butter the cut sides of each baguette and toast under the broiler or on a hot skillet until golden Layer the shaved chuck roast onto each baguette, top with provolone cheese, and broil for 1–2 minutes until the cheese is melted. Finish with a generous spoonful of chimichurri and serve immediately.
Written by info tangen draw