French Dip Sandwich with Truffle Jus Sauce

For the Sandwich

French rolls
3 lbs beef chuck roast
1 large onion
4 garlic cloves
Provolone cheese
2 bay leaves
4 cups beef broth or stock
½ cup red wine
1 tsp dried thyme
Kosher salt & freshly ground black pepper
For the Jus
¼ cup beef drippings (from roast)
1 cup beef broth or stock
1–2 tbsp red wine (optional, for deglazing)
1 tbsp brine from truffle peelings
1 tsp Worcestershire sauce
1 clove garlic, minced (or ½ tsp garlic powder)
Salt & freshly ground black pepper, to taste

1. Prepare the Roast - Remove the beef from the refrigerator about 90 minutes before cooking. Pat it dry with paper towels and season generously with kosher salt, black pepper, garlic powder, and onion powder. For a deeper flavor, season the roast the night before and refrigerate uncovered.
2. Sear and Roast - Preheat oven to 500°F. Place the roast in a roasting pan or on a wire rack set over a baking sheet. Insert an oven-safe thermometer into the thickest part of the meat. Roast for 15 minutes, then reduce oven temperature to 300°F. Continue cooking until the internal temperature reaches 125°F for medium-rare.
3. Rest and Chill - Remove the roast and transfer it to a clean wire rack. Let rest for 1 hour. Reserve the drippings from the pan for the jus. For ultra-thin slices, wrap the cooled roast in plastic wrap and freeze for 30 minutes before slicing.
4. Slice - Using a sharp knife, slice the beef as thinly as possible against the grain
5. Make the Jus - In a saucepan over medium-high heat, warm the beef drippings until sizzling. Deglaze the pan with red wine (or a splash of broth), scraping up any browned bits. Add the beef broth, truffle brine, Worcestershire sauce, and garlic. Bring to a boil, then reduce to medium-low and simmer for 5–10 minutes, until slightly thickened and flavorful. Season with salt and pepper to taste.
6. Assemble the Sandwich - Layer thinly sliced beef into the buttered French roll. Add provolone cheese on top of the beef. Broil in the oven until the cheese melts and turns slightly golden. Garnish with truffle feelings and chives. Serve with hot truffle jus for dipping.