Description
A tender, slow-cooked beef sandwich with an onion-forward au jus and melty provolone, perfect for any occasion.
Ingredients
- 2–3 pounds beef chuck roast
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Sub rolls or a baguette for serving
- Provolone cheese (optional)
Instructions
- Season the chuck roast with salt and pepper. Place it in the slow cooker.
- Scatter the sliced onion and minced garlic over and around the roast.
- Pour in the beef broth and water. Add the Worcestershire and soy sauce.
- Cover and cook on low for about 480 minutes, or until the beef pulls apart easily with two forks.
- Remove the roast to a cutting board and shred with two forks, pulling against any obvious grain.
- Return the shredded beef to the slow cooker and stir to coat it in the au jus. Taste and adjust seasoning.
- To assemble: split rolls, heap on shredded beef, and top with provolone if using. Toast briefly under a broiler or in a hot pan until the cheese melts.
- Serve immediately with a small bowl of au jus for dipping.
Notes
For a deeper flavor, stir in a splash of red wine with the broth before cooking. Use gluten-free rolls and tamari for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American