Ingredients

3 pounds chuck roast (beef roast or rump roast also work, 2.5 to 4 pounds)

1 teaspoon oregano

½ teaspoon thyme

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

1 medium onion, sliced thin (optional)

3 cups beef broth

2 tablespoons Worcestershire sauce

1 medium bay leaf

6 sub style rolls (wider than hot dog buns)

2 tablespoons butter, melted (salted)

6 slices provolone cheese

Instructions

Step 1: Spray the slow cooker with cooking spray. Trim the beef if needed on a cutting board.

Step 2: In a small bowl, mix oregano, thyme, garlic powder, onion powder, salt, and pepper. Sprinkle half the seasoning over the beef and rub evenly. If using onion, place it at the bottom of the slow cooker. Put the beef in the cooker, seasoning side down. Sprinkle the rest of the seasoning on top and rub it in.

Step 3: Pour the beef broth into the slow cooker around the beef. Add Worcestershire sauce over the meat and place the bay leaf in the broth.

Step 4: Cover and cook on low for 7-8 hours until the beef shreds easily with a fork. Remove and discard the bay leaf.

Step 5: Let the meat rest about 10 minutes, then shred using two forks turned backward.

Step 6: Preheat the oven to broil. Lightly spray a baking sheet with cooking spray. Slice rolls open and place cut side up on the sheet.

Step 7: Brush both sides of the rolls with melted butter. Cut cheese slices in half and place them on the top halves of each roll.

Step 8: Broil the rolls for 1-2 minutes until cheese melts. Remove from oven, top with shredded beef, and serve with strained broth from the slow cooker for dipping. Enjoy!

Storage

Store leftover shredded beef and broth separately in airtight containers in the refrigerator for up to 4 days. Keep rolls and melted cheese sandwiches unassembled for best texture. Reheat beef gently in a saucepan or microwave with some broth to keep it moist. Sandwiches can be assembled and warmed under a broiler or in the oven before serving.

FAQs

Can I use a different cut of beef?

Yes, chuck roast is ideal for slow cooking due to its marbling and tenderness. You can also use beef rump roast or brisket, but adjust cooking times as needed to ensure the meat is tender enough to shred.

How do I make the broth extra flavorful?

Adding Worcestershire sauce, onion, garlic, and herbs to the broth enhances flavor. You can also simmer the broth with beef bones or a splash of red wine before adding to the slow cooker for a richer au jus.