Preheat oven to 425 F.

Warm all of the beef broth in a pot over low heat.

Heat 1/2 cup of the oil in a large Dutch oven over medium heat.

Sprinkle the oil with flour and whisk continuously, 15-20 minutes or until the roux has turned the color of chocolate.

Slowly whisk in 6 cups of beef broth. Bring to a boil then reduce to a simmer and let simmer 5 minutes.

Strain roux through a wire-mesh strainer and reserve.

Wipe out the Dutch oven. Add remaining 1/2 cup of oil over medium-high heat.

Working in batches, sprinkle chuck with Creole seasoning and sear until brown. Remove to a bowl or large plate.

Add the onions to the Dutch oven along with 1 cup of water. Saute 12 minutes, stirring often.

Add the pepper, celery and garlic.Saute 5 minutes.

Add the tomato paste and hot sauce, if desired, and saute 3 minutes.

Add remaining 2 cups of beef broth and stir, simmering, for 5 minutes.

Add meat to pot.

Add the roux mixture.

Stir gently. Add water, if needed, to completely cover the meat.

Cover the Dutch oven and bake for 20 minutes. Note: If your Dutch oven lid doesn't fit tightly, cover the pot with a piece of aluminum foil and then add the lid.

Reduce heat to 200 F and bake for 8 hours.

Remove from oven. Skim off any fat on the top.

Remove beef to a cutting board, let cool slightly, and shred.

Bring gravy mixture to a boil and simmer for 20 minutes, stirring often, until thickened.

Add the meat back along with the green onions.

Stir and serve.

Lightly toast the bread, if desired.

Slather the bread halves with the Comeback sauce. Don't be shy with it.

Add meat, tomatoes, lettuce and onions.Cut each loaf into 3 sandwiches.

Serve with lots of paper towels.