Description
Tender, shreddable beef with a rich au jus, perfect for easy weeknight dinners and feeding a crowd.
Ingredients
- 2–3 lb beef chuck roast, trimmed of excess fat
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- Salt and freshly ground black pepper, to taste
- Sub rolls or a baguette, split and warmed
- Provolone cheese slices (optional)
Instructions
- Pat the chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- Heat a skillet over medium-high. Add a tablespoon of oil and sear the roast 2–3 minutes per side until browned (optional).
- Place the roast in the slow cooker. Scatter the sliced onions and minced garlic around and on top of the meat.
- Pour in 1 cup beef broth and 1 cup water. Stir in Worcestershire and soy sauce.
- Cover and cook on low for about 8 hours, or until the beef pulls apart easily with two forks.
- Transfer the roast to a cutting board and shred it using two forks. Discard any large, chewy fat pieces.
- Return the shredded meat to the slow cooker. Stir to coat with the cooking juices and let sit 5–10 minutes.
- Pile the meat onto split rolls or baguette halves. Top with provolone if using, then broil or toast briefly until the cheese melts.
- Serve immediately with small bowls of the warm au jus for dipping.
Notes
For gluten-free, use tamari instead of soy sauce and a gluten-free roll. Substitute water with dry red wine for richer au jus.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American