Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 cups low-sodium beef broth
  • 1 packet onion soup mix
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 6 hoagie rolls
  • 6 slices provolone cheese
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Pat the beef dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a skillet over medium-high heat. Sear the roast for 4–5 minutes per side until a dark crust forms, then transfer to the slow cooker.
  3. Pour the beef broth, onion soup mix, Worcestershire sauce, minced garlic, and thyme over the roast. Cover and cook on Low for 8 hours or High for 4-5 hours until meat shreds easily.
  4. Remove the roast to a cutting board and tent with foil to rest. Strain the cooking liquid into a saucepan and simmer over medium heat for 10 minutes to reduce.
  5. Split the rolls, spread with softened butter, and place cheese slices on the bread. Broil in the oven for 1–2 minutes until the cheese is bubbling.
  6. Pile the shredded beef onto the melted cheese and serve immediately with a side of the hot au jus.