My Secret Au Jus french dip recipe Better Than Restaurant

Ingredients

• 3-4 lb (1.36 - 1.8 kg) Boneless Beef Chuck Roast (or Rump Roast)
• 2 tbsp (30 ml) Olive Oil
• 1 large (200 g) Yellow Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp (5 ml) Dried Thyme
• 1 tsp (5 ml) Dried Rosemary
• Salt and Black Pepper, to taste
• 4 cups (950 ml) Beef Broth
• 1 cup (240 ml) Dry Red Wine (Cabernet Sauvignon or Merlot)
• 2 tbsp (30 ml) Worcestershire Sauce
• 1 tbsp (15 ml) Soy Sauce
• 1 Bay Leaf
• 1 tbsp (15 ml) Cornstarch (mixed with 2 tbsp cold water)
• Pan drippings from the roast
• 6-8 Crusty French Rolls or Hoagie Rolls
• Optional: Provolone Cheese slices