Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 5 pound boneless beef chuck roast
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup dry red wine (may be substituted with beef broth)
  • 2 large yellow onions (halved and sliced)
  • 4 cloves garlic (smashed and peeled)
  • 4 cups low-sodium beef broth
  • 12 ounces beer
  • 4 packets all-natural beef concentrate (or four teaspoons bullion granules)
  • 1 tablespoon soy sauce
  • 1½ water
  • 8 crusty hoagie rolls
  • 16 slices swiss cheese

Instruction

  • Pull out the roast thirty minutes before searing, to bring it up in temperature a bit.
  • Heat the two tablespoons of olive oil in a large skillet over medium-high heat.
  • Season both sides of the roast with salt and pepper.
  • Once the pan is hot sear each side of the roast for 3-4 minutes.
  • Turn off the heat and deglaze the pan with the half cup of red wine, scraping the browned bits up with a wooden spoon. Beef stock may be substituted.
  • To a large 5-quart slow cooker; add the seared roast, onions, garlic, wine reduction, broth, water, beer, beef concentrate and soy sauce. Secure the lid and set the temp to high for 4 hours or low for 7-8 hours.
  • Once cooked, carefully remove the roast to a carving board and shred with a couple of forks.
  • Remove and discard any large garlic pieces before returning the shredded roast back into the crock pot.
  • Preheat your broiler.
  • Tuck the shredded beef and onions on a sliced hoagie. Top with a slice of swiss and melt under the broiler. Watch carefully to avoid burning.
  • Spoon some of the au jus in little bowls to dunk the sandwiches.