Description
Slow-cooked beef with onions, garlic, and herbs, served on toasted hoagie rolls with Provolone cheese and a side of au jus.
Ingredients
- 1 (3 to 4 pound) chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 (10.5 ounce) can condensed beef consommé
- 1 (10.5 ounce) can condensed French onion soup
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 6-8 hoagie rolls
- 6-8 slices Provolone cheese
- Butter, softened (for rolls)
Instructions
- Pat the chuck roast dry with paper towels. Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned.
- Transfer the seared roast to a slow cooker.
- Add sliced onion and minced garlic to the slow cooker around the roast.
- Pour in beef consommé, French onion soup, and beef broth.
- Sprinkle with dried thyme, dried rosemary, and black pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and stir it into the au jus.
- Preheat oven broiler. Slice hoagie rolls in half lengthwise and spread with softened butter.
- Place rolls on a baking sheet and broil for 1-2 minutes, or until lightly toasted.
- Spoon shredded beef onto the toasted hoagie rolls. Top with Provolone cheese.
- Return sandwiches to the oven and broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Serve sandwiches with a side of the au jus from the slow cooker for dipping.
Notes
- For a richer au jus, skim any excess fat from the top before serving.
- If you prefer, you can use Swiss cheese instead of Provolone.
- The leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American