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First, cut your roast up and brown in a Dutch oven. Remove your meat and add your chopped carrots, celery, and onion. Cook for 5 minutes on medium heat then add some beef bouillon and mix well. Add your wine and simmer on medium heat.
Add your meat back to the Dutch oven and cover in beef stock. Then add your garlic and herbs and cover. Throw in a 375F oven for at least 3 hours.
Once done, strain out the liquids and reduce in a sauce pan. Discard the vegetables and shred the meat. Then make the horseradish sauce with mayo, sour cream, horseradish, and lemon juice. Add salt to taste.
Add some butter to a pan then toast both sides of your bread. Add your cheese to both slices of bread, then shredded beef and some cream sauce. Cook on low heat until the cheese melts. Serve with au jus and enjoy.