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 and rub with olive oil, salt, pepper, garlic powder, and onion powder.
- Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side (optional but recommended for flavor).
- Transfer the roast to the Crockpot.
- In a bowl, mix beef broth, Worcestershire sauce, and soy sauce, then pour over the roast.
- Cover and cook on low for 8 hours until the beef is tender and easily shreds.
- Remove the roast, let rest for 5 minutes, then shred with two forks.
- Return shredded beef to the Crockpot and let it soak in the juices for a few minutes.
- Slice hoagie rolls open and optionally broil with provolone cheese for 1–2 minutes until melted.
- Fill rolls with shredded beef and serve with a bowl of au jus for dipping.
Notes
- Add sliced onions or bell peppers to the Crockpot for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a little extra broth to keep the beef moist.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: American