Ingredients
Scale
- 3-4 lbs beef chuck roast
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 4-6 crusty hoagie rolls
- 8 slices provolone cheese
- Fresh parsley for garnish
Instructions
- Place beef chuck roast in the slow cooker and add sliced onion and minced garlic on top.
- In a bowl, mix beef broth, soy sauce, Worcestershire sauce, salt, and pepper, then pour over the beef.
- Cover and cook on low for 8-10 hours until meat is tender and easily shredded.
- Remove the beef, shred with forks, and set aside. Strain the cooking liquid and serve as au jus.
- Preheat oven to 400°F (200°C). Slice rolls and layer with shredded beef and cheese, then bake until bread is toasted and cheese melts.
- Serve hot with a small bowl of au jus for dipping, garnished with fresh parsley.
Notes
- For extra flavor, add a splash of red wine or a sprig of thyme during cooking.
- Use sturdy rolls that can hold the meat and juices without falling apart.
- Leftovers can be shredded and used in other sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 125mg