Ingredients
Method
Preparation
- Start by seasoning your beef chuck roast generously with salt and pepper.
- In a skillet, sear the beef on all sides until it’s beautifully browned.
- Once seared, place the roast in the crockpot. Layer in the sliced onion and minced garlic.
- Pour in the beef broth and Worcestershire sauce.
- Cover and cook on low for about 6 to 8 hours, until the meat is fork-tender.
Serving
- Shred the beef using two forks and mix it with the juices in the crockpot.
- Toast the hoagie rolls until golden.
- Fill each roll with shredded beef and top with a slice of melted Provolone cheese.
- Serve each sandwich with a bowl of au jus for dipping.
- Garnish with fresh parsley if desired.
Nutrition
Notes
If you have leftovers, cool the beef fully and store in an airtight container in the fridge for up to three days, or freeze for up to three months. For enhanced flavor, allow the sandwich fillings to sit in the au jus before serving. Creative twists include using different cheeses like Gruyere or pepper jack, or substituting shredded chicken for beef.