Toast rolls to prevent sogginess. Skim excess fat from broth before serving. Beef can be made ahead and reheated in its juices for maximum flavor.
Tender slow-cooked beef piled onto toasted rolls with melted provolone and served with rich au jus for dipping.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) salt
1 teaspoon (5 g) black pepper
1 teaspoon (5 g) dried thyme
1 teaspoon (5 g) dried rosemary
1 teaspoon (5 g) garlic powder
1 large onion, sliced (1 ½ cups / 225 g)
3 cloves garlic, minced
3 cups (720 ml) beef broth
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (15 ml) soy sauce
6 hoagie rolls
6 slices provolone cheese
Instructions
-
Sear seasoned beef.
-
Place in slow cooker with onions, garlic, broth, and sauces.
-
Cook on low 8 hours or high 4–5 hours.
-
Shred beef and return to broth.
-
Fill rolls with beef, top with cheese, and bake until melted.
-
Serve with au jus for dipping.