Ingredients:
2 lbs beef chuck roast
1 onion, sliced
3–4 cloves garlic, minced
3 cups beef broth (low sodium if preferred)
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce (optional for extra umami)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
1 teaspoon dried rosemary
1 bay leaf
6–8 hoagie rolls or French rolls
6–8 slices provolone or Swiss cheese
Optional: butter for toasting rolls
Instructions:
1. Prepare the Slow Cooker:
Place the sliced onions and minced garlic in the bottom of the slow cooker.
2. Season the Roast:
Season the beef chuck roast with salt, pepper, thyme, and rosemary.
Place the roast on top of the onions.
3. Add Liquid:
Pour in the beef broth, Worcestershire sauce, and optional soy sauce.
Add the bay leaf.
4. Cook:
Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and easy to shred.
5. Shred the Beef:
Remove the beef from the slow cooker and shred with two forks.
Skim any excess fat off the top of the broth.
Return the shredded beef to the juices to keep it moist.
6. Toast the Rolls (Optional):
Split the rolls and lightly butter them.
Toast in a skillet or under the broiler until golden brown.
7. Assemble the Sandwiches:
Pile shredded beef and some onions onto the rolls.
Top with a slice of cheese.
Place under the broiler for a minute to melt the cheese (optional but recommended).
8. Serve with Au Jus:
Strain the cooking liquid and serve in small bowls for dipping.
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