Ingredients
– 2-3 pounds beef chuck roast or rump roast, trimmed of excess fat
– 3 cups low sodium beef broth
– 1/4 cup Worcestershire sauce
– 2 tablespoons extra virgin olive oil
– 2 yellow onions, quartered and thinly sliced
– 3 cloves of garlic, minced
– 1 bay leaf
– Salt and pepper to taste
– 4-6 rolls sturdy enough to hold while dipping
– 8-12 slices cheese (provolone, Swiss, havarti, or Monterey Jack)
Instructions
1-First, prepare the beef chuck roast by trimming excess fat and seasoning it generously with salt, pepper, and dried thyme.
2-Next, layer sliced onions and minced garlic at the bottom of the slow cooker, then place the seasoned roast on top.
3-Pour in the beef broth, ensuring the roast is mostly submerged to develop the au jus during cooking.
4-Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and easily shredded.
5-Remove the roast and shred the meat with two forks, discarding any fatty bits.
6-Strain the cooking liquid to create a clear, flavorful au jus dip.
7-Toast sandwich rolls lightly (or prepare gluten-free or vegan substitutes accordingly).
8-Assemble the sandwiches by piling shredded beef on the rolls and serving with a side of au jus for dipping.
9-Finally, garnish with fresh herbs if desired and enjoy immediately. For dietary adaptations, substitute beef with plant-based protein and use vegetable broth accordingly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍞 Use sturdy rolls like hoagie or French rolls that won’t fall apart when dipped.
⏳ Allow the beef to cook low and slow in the slow cooker for maximum tenderness.
🧀 Experiment with different cheese types for varied flavors, such as provolone or Swiss.
- Cook Time: 8 to 10 hours (low) or 4 to 6 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American