Ingredients
Equipment
Method
- Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 1 to 2 minutes per side until deeply browned on each surface. This step is optional but highly recommended for best flavor.
- Transfer the seared beef and any pan drippings to your slow cooker. Sprinkle both packets of dry onion soup mix evenly over the top of the meat.
- Pour in the 2 cups of water and both cans of beef broth. Cover and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours, until the beef is completely fork-tender.
- Transfer the cooked beef to a large bowl and shred using two forks, pulling into generous strands. Taste and adjust seasoning if needed.
- Slice the crusty rolls and pile each one generously with shredded beef. Top each sandwich with a slice of Swiss or provolone cheese.
- Place assembled sandwiches on a baking sheet. Broil for 2 to 3 minutes until the cheese is melted and bubbly and the rolls are golden. Watch closely - they brown fast.
- Ladle the warm cooking broth from the slow cooker into small bowls, using a fat separator if desired for a cleaner au jus. Serve each sandwich immediately alongside its own cup of warm au jus for dipping.
Notes
Chuck roast is the best cut - it becomes tender and shreddable after long slow cooking. For a richer variation, substitute brisket and slice thin. If using a frozen roast, increase cooking time by approximately 2 hours. Store beef and au jus separately in the refrigerator for up to 4 days or freeze separately for up to 3 months.
