I love You Chuck! Never-Fail Roast Beef Sandwiches

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   Get yourself a nice cut of chuck roast, with a medium amount of fat.

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   Not too lean and not too fatty.

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   Most grocery stores will have them already cut into 3 to 4-pound roasts, which is perfect for about 6 very hearty sandwiches.

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   Just in case you have never seen chuck before, the label says boneless chuck pot roast.

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   Hes very popular and so well-liked, so you should not have a hard time finding him.

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   Get out your big pot.

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   I have one of those Le Creuset type cast iron pots.

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   Its basically a mock version of Le Creuset.

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   Those darn things are expensive with a capital E, so I just bought one thats a pretend version.

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    Works perfectly but without the designer name on the lid.

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    Turn your heat up to medium high and throw in your butter and your chopped up onion.

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    Feel free to use the whole onion.

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    I just use half because if my hubbys home at this step in the recipe, he walks in and says, It sure smells alliaceous in here!

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    He thinks hes such a smarty pants using big words.

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    So I cut it back to just 1/2 an onion cause Im nice that way, but a whole one is wonderful.

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    No need to make the onion pretty and be sure to leave it in somewhat bigger chunks.

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    Get the butter all melty and swirl around your onions in the melted butter and cook on medium high for about 3 minutes.

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    Now gently lay chuck right on top of the melted butter and onion mixture.

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    Pour in the beef broth and Worcestershire sauce, pop the lid on your pot, and turn down your stove to the number #2 (low).

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    Now just walk away and, as they say in Brooklyn and New Jersey, forget about it.

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    This will take about 4 to 5 hours.

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    So go ahead and putter around the house, answer your emails, do some laundry.

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    But Im warning you, if you leave the house to run some errands, be prepared!

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    When you walk back in your house, that is the time you will fall totally, utterly and completely in love with Chuck.

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    Your house will smell like ... like ... well, like ... LOVE.

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    After about 4 to 5 hours on the number 2 low setting on your stove, feel free to lift the lid and check on Chuck.

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    He should pretty much be done.

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    When you take your tongs and try to pull him out, he will just start to fall apart.

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    If it seems a bit together still, then let him cook another 30 minutes.

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    I have found that 4 1/2 hours is perfect, but then again, it depends on the size roast you bought and how well your pot keeps its heat.

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    Once Chuck is ready, grab a nice casserole dish and slowly take Chuck out and place in the dish.

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    You will probably have to keep going back to pull out hunks, cause Chuck is so tender, hes liable to fall into pieces.

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    Let Chuck sit in the casserole dish and rest for a bit, hes liable to be pretty hot.

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    After about 3 to 5 minutes, take two forks and gently pull the roast apart.

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    This is the time you might want to discard any of the fatty pieces.

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    Totally up to you, though.

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    Once all the roast has been pulled apart with your fork, take some kosher salt and gently sprinkle, then toss, and then sprinkle and toss.

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    It just brings out the flavor and makes Chuck even more appealing.

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    Once its all pulled apart and the salt has been added, take your ladle and pour some of the juice from the pan on top.

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    Get some of those onion pieces too that are floating around.

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    I like to get about three good ladlefuls and pour it all over Chuck.

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    You can save the rest of the juice to heat up and serve on the side for dipping if you wish.

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    Now is the time where my mind starts to wander.

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    Chuck, you are so diverse.

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    Just think of all the things I could do with you right now.

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    I could just serve you as is, with a big pile of garlic mashed potatoes.

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    Or I could cover you in BBQ sauce and pile you high on a bun and serve you with BBQ beans.

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    I could put you into a warm tortilla and have beef tacos.

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    But today, Im going to put you on a toasted deli roll.

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    Now is the time you can get creative.

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    I just put a bit of horseradish on my bread, and then sprinkled a bit of provolone on top, and popped it in the oven for just enough time to get the cheese all melty.

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    For sandwiches, I use toasted deli buns, horseradish or A-1, regular ol yellow mustard, BBQ sauce, sliced provolone or monterey jack cheese.

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    Some like the juice of the broth to dip the sandwich in.

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    All this, of course, will be to your liking.

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    However you serve Chuck, it will be love at first bite.

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    Why, Chuck, I bet you say that to all the girls.

* Per serving · 4 servings · Values may vary.

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