Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 onion, thinly sliced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4–6 hoagie rolls
- 6 slices provolone cheese
Instructions
- Prepare the Beef: Season beef chuck roast with salt, pepper, garlic powder, onion powder, and dried thyme. For extra flavor, sear before slow cooking.
- Assemble Ingredients: Place sliced onions in slow cooker, lay beef on top, and pour in beef broth, Worcestershire sauce, and soy sauce.
- Slow Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours until tender.
- Shred the Beef: Remove, shred with forks, and return beef to slow cooker to soak up juices.
- Toast the Rolls: Lightly toast hoagie rolls under broiler or in skillet.
- Assemble Sandwiches: Pile shredded beef onto rolls, top with provolone cheese, and broil until cheese melts.
- Serve with Au Jus: Strain cooking liquid, serve in bowls for dipping, and enjoy.
Notes
- For a thicker au jus, simmer on the stove to reduce slightly.
- Leftover beef works great for tacos, rice bowls, or salads.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Category: Main
- Method: Slow Cooker
- Cuisine: American