3 lb + chuck roast
Lawry’s garlic salt
White onions, sliced into rings
Water
French sandwich rolls from the bakery
Place roast on small rack in a heavy large pan or Dutch oven with lid. I just scrunch up some foil to place in bottom of pan to keep the roast off of the pan surface. Sprinkle generously with Lawry’s garlic salt. Sprinkle with fresh ground pepper. Place onions across the surface of the roast. Fill the pan with about ½ inch of water. Cover and cook in a 275 degree oven for at least 3 ½ hours. Check the water level during cooking to make sure the roast isn’t immersed in the water. Roast should easily fall apart when it’s done.
Pour pan juices into medium saucepan. Skim off fat. Add some beef bouillon and extra water, if necessary to make enough broth for each person. Place hot broth in individual dipping bowls.
Angie Owen clued me into this step: lightly butter each side of the sandwich rolls and place open-faced under the oven broiler to lightly toast. Assemble sandwiches by placing shredded meat on the sandwich rolls. Serve with individual servings of the au jus.
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