Ingredients
Scale
- 3 lb beef chuck roast
- 1 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 bay leaf
- 6 crusty rolls
- Optional: Provolone cheese slices
Instructions
- Sear the beef chuck roast in a large skillet with olive oil over medium-high heat until browned on all sides. This step enhances the flavor.
- Place the sliced onion and minced garlic in the bottom of a slow cooker.
- Place the seared beef roast on top of the onions and garlic.
- In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, dried thyme, and black pepper. Pour the mixture over the beef.
- Add the bay leaf to the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds.
- Remove the beef from the slow cooker and shred it with two forks. Discard the bay leaf.
- Strain the au jus from the slow cooker to remove solids, if desired.
- Slice the crusty rolls in half. If desired, place provolone cheese slices on the bottom half of each roll and broil in the oven until melted.
- Pile the shredded beef onto the rolls and serve immediately with the au jus for dipping.
Notes
For a richer flavor, consider adding a splash of red grape juice vinegar to the au jus. You can also use different types of cheese, such as Swiss or Gruyere. Leftover au jus can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg