Ingredients

The following ingredients have 10 Servings
  • 3 lb beef chuck roast
  • 1 tablespoon oil (olive oil, vegetable oil, or canola oil work well)
  • 8-12 hoagie buns (if you place A LOT of meat in each bun you'll easily get 6 sandwiches. We got 10-12)
  • Provolone cheese
  • 1/3 cup reduced sodium soy sauce
  • 1 cup Coke
  • 3 1/4 cups reduced sodium beef broth
  • 1 tablespoon beef bouillon (or 3 cubes crushed)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • pinch thyme
  • 1 bay leaf
  • 1/3 cup dried minced onions

Instruction

  • In a large skillet set over medium high heat, heat the oil. Sear the roast on all sides until browned, about 2 minutes each side. Place the seared roast in the slow cooker.
  • Add the remaining ingredients to the crock pot: soy sauce, coke, beef broth, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, bay leaf, and dried minced onions.
  • Cook on low for 4 hours. 
  • Remove roast from slow cooker and place on a cutting board. Cut the roast into thin slices. Return the sliced meat to the slow cooker and cook on low for another 1-2 hours. (I cooked ours for 1.5 hours). 
  • Remove bay leaf. Strain the fat from the broth. You'll use this broth for dipping. 
  • Preheat the oven to 350°F. Line the hoagie rolls on a baking sheet. Place the buns in the oven for 5-6 minutes or until toasted. Then add meat to one side of the bun and then place 1-2 slices of provolone cheese atop the meat. Place the meat covered hoagies back in the oven until cheese is melted. 
  • Remove from the oven. Serve with the reserved au juice.