Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 2 1/2 pound chuck roast
  • 1/2 onion (quartered)
  • 2 cups low sodium beef broth
  • 1 whole bay leaf
  • 12 slices provolone cheese
  • onion rolls

Instruction

  • Add olive oil to a large pot.
  • Season chuck roast with salt and pepper. Add roast to the pan and sear over high heat until the roast is browned on all sides.
  • Add the roast to the slow cooker along with the onion, beef broth and bay leaf.
  • Cover and cook on the low setting for 6-8 hours. (I have found cooking it on high for 4 hours is not enough time for the meat to become tender.)
  • Remove roast from the slow cooker and slice or use forks and shred.
  • Strain the onions from the broth (make sure to reserve liquid). Set aside to serve on top of sandwiches if desired.
  • Skim fat from broth (if any). Set aside.
  • To assemble the sandwich layer sliced or shredded beef on bread and top with two slices of provolone cheese.
  • Place sandwiches under the broiler until the cheese is melted.
  • Serve warm with a side of broth.