Ingredients:

  • 3 lbs Beef Chuck Roast (Tied)
  • 2 large Yellow Onions, thinly sliced
  • 4 cups Low Sodium Beef Broth
  • 1 cup Dry Red Wine (optional)
  • 2 Tbsp Worcestershire Sauce
  • 4 sprigs Fresh Thyme
  • 2 large Bay Leaves
  • 4 cloves Garlic, smashed
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Rosemary
  • 6 Crusty Baguettes or Rolls
  • 6 slices Provolone Cheese (or Swiss)
  • 2 Tbsp Unsalted Butter, softened

Instructions:

  1. In a small bowl, thoroughly combine all dry seasoning ingredients: Kosher salt, pepper, onion powder, garlic powder, and dried rosemary.
  2. Pat the chuck roast completely dry with paper towels. Vigorously rub the seasoning blend all over the entire surface of the beef.
  3. Place the thinly sliced onions in the bottom of the slow cooker insert, creating a bed. Place the seasoned roast on top of the onions.
  4. Pour the beef broth and red wine (if using) around the roast. Add the Worcestershire sauce, thyme sprigs, bay leaves, and smashed garlic. Ensure the liquid covers about half to two-thirds of the beef.
  5. Cover the slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours, until the beef is fork-tender and easily shreds.
  6. Carefully remove the beef roast from the slow cooker and place it on a clean cutting board. Cover loosely with foil and let it rest for 15 minutes.
  7. While the beef rests, strain the cooking liquid through a fine-mesh sieve into a saucepan or microwave-safe bowl, discarding the solids. Skim any excess fat from the surface of the au jus and keep the jus hot for dipping.
  8. Shred the rested beef using two forks, or slice it thinly against the grain. Return the meat to the slow cooker insert and gently mix with a small amount of the strained au jus to keep it moist.
  9. Preheat your broiler. Split the baguettes lengthwise. Spread softened butter on the inside of the rolls. Pile a generous mound of beef onto each roll, top with a slice of Provolone cheese.
  10. Broil for 1–3 minutes, watching carefully, until the cheese is melted and bubbly and the edges of the roll are slightly crisp.
  11. Serve the sandwiches immediately with the hot, strained au jus served in small ramekins for dipping.