INGREDIENTS
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1 (2.5-pound) beef chuck roast
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2 cloves garlic, thinly sliced
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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3 tablespoons vegetable oil
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1 cup diced onion
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1/2 cup diced carrot
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1 cup beef stock
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1 cup chicken stock
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2 tablespoons Worcestershire sauce
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1 tablespoon hot sauce
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2 sprigs fresh thyme
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1 dried bay leaf
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1 cup mayonnaise
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4 (6- to 8-inch) loaves French bread, split lengthwise
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1 cup shredded iceberg lettuce
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1 large beefsteak tomato, sliced