Description
A slow-cooked comfort sandwich featuring tender beef, savory broth, and crusty rolls perfect for dipping.
Ingredients
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1.4 kg (3 lb) beef chuck roast
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960 ml (4 cups) beef broth
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1 medium onion, thinly sliced (about 150 g / 5 oz)
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4 cloves garlic, minced
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30 ml (2 tablespoons) Worcestershire sauce
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5 ml (1 teaspoon) soy sauce
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5 ml (1 teaspoon) dried thyme
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5 ml (1 teaspoon) dried rosemary
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2.5 ml (½ teaspoon) black pepper
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2.5 ml (½ teaspoon) salt
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6–8 crusty sandwich rolls
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170 g (6 oz) sliced provolone or mozzarella cheese (optional)
Instructions
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Season the beef chuck roast with salt and black pepper.
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Place sliced onions in the bottom of the crockpot and set the beef on top.
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Add garlic, Worcestershire sauce, soy sauce, thyme, rosemary, and beef broth.
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Cover and cook on low for 8–9 hours or high for 4–5 hours, until tender.
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Remove beef, shred with forks, and return it to the broth.
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Assemble sandwiches with beef and cheese on rolls; broil briefly if using cheese.
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Serve with cooking broth on the side for dipping.
Notes
For best results, use a well-marbled chuck roast and toast the rolls lightly before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 8–9 hours