Ingredients:

  • 3 pounds (1.36 kg) chuck roast
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups (950 ml) beef broth
  • 1 cup (240 ml) water
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 6 crusty rolls, such as French rolls or hoagies
  • Provolone cheese slices (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chuck roast with salt and pepper. Sear on all sides until browned (about 3-4 minutes per side).
  2. Remove beef from skillet. Add sliced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, thyme, and rosemary and cook for 1 minute more, until fragrant.
  3. Transfer the sautéed onion mixture to the bottom of the slow cooker. Place the seared chuck roast on top of the onions.
  4. Pour beef broth, water, and Worcestershire sauce over the beef. Add the bay leaf.
  5. Cover and cook on low for 8 hours OR on high for 4 hours, or until the beef is very tender and easily shreds.
  6. Remove the beef from the slow cooker and shred it using two forks. Discard the bay leaf.
  7. Skim off any excess fat from the slow cooker liquid. This is your au jus!
  8. Slice the crusty rolls in half. Optionally, layer the bottom halves with provolone cheese. Pile the shredded beef onto the rolls.
  9. Serve the sandwiches with bowls of au jus for dipping.