Ingredients:

  • 3.5 lb beef chuck roast, trimmed of excess surface fat
  • 3 cups low-sodium beef broth
  • 1 oz French onion soup mix packet
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, smashed and peeled
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 whole bay leaf
  • 0.5 tsp freshly cracked black pepper
  • 8 sturdy hoagie or French rolls
  • 10 slices provolone cheese
  • 3 tbsp unsalted butter, softened

Instructions:

  1. Prepare the roast. Pat the 3.5 lb beef chuck roast dry with paper towels to remove excess moisture.
  2. Combine the liquids. Pour the 3 cups low sodium beef broth and 2 tbsp Worcestershire sauce into the crockpot.
  3. Add seasonings. Stir in the 1 oz French onion soup mix, 1 tsp dried thyme, 1 tsp dried rosemary, 0.5 tsp black pepper, and 4 smashed garlic cloves.
  4. Nestle the beef. Place the roast into the liquid and tuck the bay leaf underneath it. Cook 8 hours on LOW until the meat is tender enough to shred with a light touch.
  5. Remove and rest. Lift the beef out of the pot and place it on a large cutting board. Let it sit for 10 minutes to allow the juices to redistribute.
  6. Strain the au jus. Pour the cooking liquid through a fine mesh strainer into a bowl, discarding the solids.
  7. Shred the beef. Using two forks, pull the meat apart into bite-sized shreds, removing any large pieces of unrendered fat.
  8. Toast the bread. Split the 8 hoagie rolls and spread the 3 tbsp unsalted butter on the cut sides. Broil for 2 minutes until golden and starting to sizzle.
  9. Build the sandwiches. Pile a generous amount of shredded beef onto each roll and top with the 10 slices of provolone cheese.
  10. Melt the cheese. Return the sandwiches to the broiler for 1 minute until the cheese is bubbling and slightly charred. Serve with individual cups of the hot au jus.