Description
A slow-cooked, flavor-packed sandwich made with tender beef, melted cheese, and savory dipping broth.
Ingredients
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3 lb beef chuck roast
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1 tablespoon olive oil
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 cups low-sodium beef broth
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1 cup water
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1 large onion, thinly sliced
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3 cloves garlic, minced
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2 tablespoons cornstarch
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2 tablespoons cold water
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8 hoagie rolls or French rolls
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8 slices provolone cheese
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2 tablespoons butter, softened
Instructions
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Season the beef roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
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Sear the roast in olive oil over medium-high heat until browned on all sides.
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Place onions and garlic in the crockpot and set the roast on top.
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Add beef broth and water. Cover and cook on low for 8 hours or high for 4–5 hours.
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Shred the beef and thicken the broth with cornstarch mixed with water.
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Toast buttered rolls in the oven until lightly golden.
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Fill rolls with beef, top with cheese, and melt briefly in the oven.
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Serve with dipping broth on the side.
Notes
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Toasting the rolls helps prevent sogginess.
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The beef can be made a day ahead and reheated for easy serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours