Description
Tender, shreddable beef in savory au jus with melty provolone on a soft roll, perfect for dunking.
Ingredients
- 2–3 pounds beef chuck roast
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and freshly ground black pepper, to taste
- Sub rolls or a baguette, split for serving
- Provolone cheese, optional (or Swiss, mozzarella)
Instructions
- Pat the roast dry with paper towels and season generously with salt and pepper.
- Place the seasoned roast in the slow cooker; scatter the sliced onion and minced garlic around it.
- Pour in the beef broth and water, then add the Worcestershire sauce and soy sauce. Stir quickly.
- Cover and cook on low for about 8 hours, or until the meat easily shreds.
- Transfer the roast to a cutting board and shred using two forks, discarding any large pieces of fat.
- Return the shredded beef to the slow cooker and stir to coat in the juices. Adjust seasoning to taste.
- Assemble sandwiches by piling shredded beef onto split rolls, adding provolone if desired, and letting it melt slightly.
- Strain the cooking liquid into small bowls for dipping and serve alongside each sandwich.
Notes
Optional to sear the roast for added flavor. Use tamari for a gluten-free version and adjust broth for beefier flavor.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American