Ingredients
- 3 lb beef chuck roast
- 1 onion, sliced
- 2 cups beef broth
- 1 packet (1 oz) onion soup mix
- 1 tbsp Worcestershire sauce
- 6 hoagie rolls
- 6 slices provolone cheese
- Butter, for toasting rolls
Instructions
- Load the slow cooker. Place the chuck roast in the slow cooker. Scatter the onion over it, then pour in the beef broth and Worcestershire and sprinkle the onion soup mix over everything.
- Cook low and slow. Cover and cook on low 8 hours (or high 4-5 hours) until the beef shreds easily with a fork.
- Shred and strain. Shred the beef right in the cooker, discarding any large fat pieces. Strain the cooking liquid into a bowl or fat separator — this is your au jus. Skim the fat.
- Build and dip. Butter the rolls and toast until golden. Pile with shredded beef, top with provolone, and broil 1-2 minutes to melt. Serve with hot au jus for dunking every single bite.
🥩 Dip tips
Chuck roast is non-negotiable — leaner cuts go dry over the long cook. Straining the au jus gives you a clean, rich dip instead of a greasy one. Leftover beef makes incredible quesadillas, tacos, or a second round of sandwiches.
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📌 Pin it for later❓ Common questions
Can I cook it on high?
Yes — 4-5 hours on high. Low gives more tender results, but high works on busy days.
What cut of beef is best?
Chuck roast, for its marbling and shreddability. Brisket also works.
Can I freeze the leftovers?
Yes — freeze the shredded beef with some au jus up to 3 months. Thaw and reheat gently.