Sear the chuck roast

• Season the chuck roast and sear it in a hot Dutch oven until deeply browned on all sides.
• Remove the roast and set aside.

Soften the aromatics

• Add the onions and shallot to the pot and cook until soft and golden.
• Stir in the garlic, rosemary, thyme and bay leaves.

Build the braising liquid

• Pour in the red wine and scrape up the browned bits.
• Add the beef broth, bouillon, Worcestershire sauce and soy sauce.

Braise the beef

• Return the roast to the pot, cover and braise gently until the meat shreds easily.
• Shred the beef and mix it back into the reduced juices.

Prepare the egg wash

• Whisk the egg with the garlic powder and a splash of water.

Fill the strudels

• Cut the puff pastry sheet into rectangles.
• Layer provolone cheese and shredded beef on each, then roll up and seal the edges.

Bake

• Brush the pastries with the egg wash and place them on a baking tray.
• Bake at 200 °C until puffed and golden.

Finish and serve

• Brush the warm strudels with melted butter and sprinkle with chopped parsley.
• Serve with the braising juices for dipping.