Directions:
Sear the beef chuck roast, seasoned with salt and pepper, in a skillet with olive oil until it forms a golden-brown crust.
Place the onions and garlic in the slow cooker, topped with the seared roast.
Mix beef broth, soy sauce, Worcestershire sauce, bay leaf, and thyme. Pour over the beef.
Cook on low for 8 hours, or high for 4-5 hours, until the beef is tender and shreds easily.
Shred the beef and skim the fat from the cooking juices, discarding the bay leaf. Use the juices as au jus for dipping.
Broil the hoagie rolls with shredded beef and provolone cheese until the cheese melts.
Serve immediately, accompanied by warm au jus.
Thanks for your SHARES!
Apple Cinnamon Puff Pastry with Apricot Jam
Chewy Butter Pecan Cookiesi
Goodness gracious! I made this meal for a event, and it disappeared in minutes
TEXAS ROADHOUSE’S ROLLS: A Taste of Southern Comfort
Chopped Chicken Bacon Ranch Sub
Vegan Artichoke White Bean Dip
Creamy no-bake lemon cake with mascarpone:
NEW: Judge Cannon Scorches Jack Smith’s Case Against Trump, Cites Biden’s Double Standard
Step-Sibling Nightmare: How I Got Revenge After They Made My Life Hell