Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 4 hoagie rolls
- 4 slices provolone cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Pat the beef chuck roast dry with paper towels. Rub the roast with olive oil, salt, pepper, garlic powder, and onion powder.
- In a skillet over medium-high heat, sear the beef on all sides until browned, about 3–4 minutes per side. This step is optional but adds extra flavor.
- Transfer the roast to the Crockpot.
- In a bowl, mix the beef broth, Worcestershire sauce, and soy sauce. Pour the mixture over the beef.
- Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
- Remove the roast and let it rest for 5 minutes, then shred using two forks.
- Return the shredded beef to the Crockpot to soak in the juices.
- Slice hoagie rolls and, if desired, melt provolone cheese under the broiler for 1–2 minutes.
- Fill rolls with beef and serve with au jus for dipping. Garnish with parsley if desired.
Notes
- For extra flavor, add sliced onions or bell peppers to the Crockpot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of broth to keep the beef moist.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American