Description
A straightforward slow-cooker roast sandwich featuring tender beef chuck roast cooked in a savory broth, served with cheese and au jus for dipping.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 packet onion soup mix
- 1 cup beef broth
- 1 cup water
- French rolls or hoagie buns
- Provolone or mozzarella cheese
- Salt and pepper to taste
Instructions
- Place the beef chuck roast in the slow cooker and season with salt and pepper.
- In a bowl, mix together the onion soup mix, beef broth, and water until mostly dissolved.
- Pour the mixture over the beef, ensuring it is mostly submerged.
- Cover and cook on low for 8 hours until the beef is tender.
- Remove the beef, shred it with two forks, and return it to the slow cooker to soak up the juices.
- Serve the shredded beef on French rolls topped with cheese that will melt slightly before serving.
- Use the cooking liquid as au jus for dipping.
Notes
Trim excess fat from the roast but leave some for flavor. Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg