Pat the roast dry, then season it generously on all sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat a Dutch oven over medium-high heat with a little oil, and once hot, place the roast inside. Sear each side for 2–3 minutes until browned and caramelized. This browning step builds deep flavor for both the beef and the au jus.

Pour 1 cup beef broth into the Dutch oven along with the Worcestershire sauce, making sure the liquid reaches at least halfway up the roast. Cover the pot with a tight-fitting lid and transfer it to a 300°F (150°C) oven. Let the roast braise slowly for 3–3½ hours, or until it becomes fork-tender and yields easily when pressed.

Carefully remove the roast from the pot and let it rest for 10–15 minutes. Resting helps the juices redistribute so the meat stays moist. Slice the beef very thinly with a sharp knife, or gently shred it with forks if you prefer a looser texture. Don’t discard the cooking juices — these will enrich the au jus.

To make the au jus, melt a little butter in a small saucepan over medium heat and sauté the chopped shallot until soft and fragrant. Add the garlic and cook for another 20–30 seconds. Pour in the beef broth, the reserved cooking juices from the roast, and the optional red wine. Stir in the Worcestershire and tamari or soy sauce. Let the mixture simmer gently for 8–12 minutes so the flavors concentrate. Taste and adjust seasoning as needed.

Split your keto rolls in half and spread the cut sides lightly with butter. Toast them in a skillet or under the broiler until golden and crisp. This step is important to help the bread hold up when dipped into the au jus.

Pile the warm sliced beef onto each toasted roll, making sure each sandwich is generously filled. Lay slices of provolone or Swiss cheese over the beef, then melt the cheese either by placing the rolls briefly under the broiler or covering the skillet until the cheese softens and becomes gooey.

Serve the sandwiches immediately with individual bowls of hot au jus for dipping. Enjoy each bite by dunking the sandwich into the broth so it soaks up the rich, savory flavor before eating.