Easy French Dip Sandwiches

0 Preheat the oven to 275°F.
1 Pat the chuck roast dry with paper towels and cut it into large, even chunks. Season generously on all sides with sea salt, then coat lightly with flour, pressing it into the meat so it adheres well.
2 Heat olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear the beef for 3–4 minutes per side, until deeply browned. Don’t rush this step—color equals flavor. Transfer the browned beef to a plate and set aside.
3 Reduce the heat slightly and add the butter and sliced onions to the pot. Season with a small pinch of sea salt and a splash of Worcestershire sauce. Cook, stirring occasionally, until the onions are soft and fragrant.
4 Return the beef to the pot and pour in the beef broth. Season with black pepper and garlic powder. Stir gently and make sure the meat is mostly submerged in the liquid. Add a few sprigs of fresh rosemary.
5 Cover the Dutch oven and transfer it to the oven. Bake for 2½-3½ hours, depending on the size of your roast. The beef is ready when it easily falls apart with a fork. If it’s not quite there, cover and return it to the oven for another 30 minutes, then check again.
6 Remove the beef from the pot and shred or thinly slice it. Return the meat to the cooking juices and stir to coat before serving.
To Assemble the Sandwiches:
8 Pile the warm beef onto sliced baguettes. Top with cheese, if using, and broil for a few minutes until melted and bubbly.
9 Serve immediately with small bowls of the extra cooking liquid (au jus) on the side for dipping. Enjoy!