Ingredients
Equipment
Method
- Season the beef chuck roast with salt, pepper, garlic powder, onion powder, and dried thyme. If you have time, sear the beef in a hot skillet for 2-3 minutes per side before placing in the slow cooker.
- Place the sliced onions at the bottom of the slow cooker. Lay the seasoned beef chuck roast on top of the onions.
- Pour in the beef broth, Worcestershire sauce, and soy sauce around the roast.
- Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.
- Once the beef is fully cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
- Return the shredded beef to the slow cooker to soak up the flavorful juices for at least 10 minutes.
- Lightly toast the hoagie rolls before assembling sandwiches. Place them under the broiler for 1-2 minutes or toast in a dry skillet until golden brown.
- Using tongs, pile the shredded beef onto each toasted hoagie roll. Top with a slice of provolone cheese and place under the broiler for 1-2 minutes until the cheese melts and becomes bubbly.
- Strain the cooking liquid to remove the onions and pour the remaining broth into small bowls for dipping.
- Serve each sandwich with a side of the flavorful au jus.
Notes
Searing the beef before slow cooking adds enhanced flavor depth. Choose sturdy hoagie rolls to hold up against the juicy beef and dipping sauce. For a spicier version, add a pinch of red pepper flakes or sliced jalapenos. Swiss or mozzarella cheese are great alternatives to provolone. Leftovers can be used for tacos, beef bowls, or salads.
