Ingredients
Method
Preparation
- Pat the chuck roast dry with paper towels. Season it generously with salt and pepper on all sides.
- Place the roast in the slow cooker, fat side up so the melting fat bastes the meat as it cooks.
Cooking
- In a bowl, whisk the beef broth and onion soup mix until fully combined. Pour this over the roast.
- Cover and cook on low for 8 hours or on high for 4 hours. The roast is ready when it shreds easily with two forks.
- Remove the roast and transfer it to a cutting board. Use two forks to shred the meat into bite-size pieces.
- Return the shredded beef to the slow cooker and stir so it soaks up the juices for a few minutes. Taste and adjust seasoning with salt and pepper.
Assembly
- To assemble sandwiches, split each hoagie roll and pile on the sliced beef. Top each sandwich with a slice of provolone.
- Serve warm with small bowls of the au jus for dunking.
Nutrition
Notes
For added flavor, searing the roast before slow cooking adds a deeper crust. You can also use low-sodium beef broth for more control over salt. Variations include adding mushrooms or spicy elements for a kick.