Tender, slow-cooked beef sandwiches served with rich au jus for the perfect dipping experience.

Scale

3 lbs Beef chuck roast

1 Onion, sliced

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Thyme, dried

3 cups Beef broth

1 tsp Soy sauce

2 tbsp Worcestershire sauce

1/2 tsp Black pepper

1 tsp Salt

4 Hoagie rolls

6 slices Provolone cheese

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1. Slice onion and place at bottom of crock pot.

2. Season beef roast with salt, pepper, garlic powder, onion powder, and thyme.

3. Add beef broth, Worcestershire sauce, and soy sauce.

4. Cover and cook on Low for 8–9 hours or High for 4–5 hours until tender.

5. Remove beef and shred with two forks.

6. Skim excess fat from au jus and keep warm.

7. Place shredded beef on hoagie rolls and top with provolone cheese.

8. Toast sandwiches at 350°F until cheese melts.

9. Serve with au jus for dipping.

Sear beef before slow cooking for richer flavor.

Use sturdy rolls to hold up to dipping.

Store leftovers in the fridge for up to 3 days.