Ingredients
Scale
- 3-4 lbs beef chuck roast
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- French baguette or hoagie rolls
- Swiss or provolone cheese (optional)
- Salt to taste
Instructions
- Season the chuck roast generously with salt and pepper. Place it in the slow cooker along with sliced onions and minced garlic.
- Mix beef broth, soy sauce, Worcestershire sauce, and dried thyme, then pour over the beef. Cover with a lid and cook on low for 8 hours or until tender and easily shredded.
- Remove the beef from the crockpot and shred it with two forks. Return the shredded beef to the slow cooker and stir to coat in the juices. Keep warm.
- Slice the baguette or rolls lengthwise. Optional: top the beef with cheese slices and toast lightly in a skillet or oven.
- Fill each roll with shredded beef. Serve the sandwiches hot with a small bowl of au jus for dipping.
Notes
- Prepare the beef in advance and reheat before assembling the sandwiches.
- Use any beef cut suitable for slow cooking if preferred.
- For gluten-free options, use gluten-free rolls and soy sauce or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Sandwiches
- Method: Slow cooking
- Cuisine: American
- Diet: Gluten-Free options available
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal Kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg