Ingredients
Method
Sear Beef & Slow Cook
- Pat the beef chuck roast completely dry with paper towels. Season generously on all sides with garlic powder, onion powder, sea salt, and black pepper.
- Heat olive oil in a large skillet over high heat. Sear the chuck roast for 3 to 4 minutes per side until a deep, dark golden-brown crust forms. Transfer the seared roast to a 6-quart oval slow cooker.
- Scatter the sliced onions and minced garlic around the meat. Pour in the beef bone broth, Worcestershire sauce, and soy sauce. Submerge the fresh rosemary sprigs, thyme sprigs, and bay leaves into the liquid.
- Cover with the lid and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours) until the beef is supremely tender and falls apart at the touch of a fork.
Shred, Toast & Serve with Au Jus
- Remove the beef onto a clean cutting board and shred using two forks, discarding any excess fat marbling. Discard the herb stems and bay leaves. Skim excess surface fat from the remaining slow cooker broth; this rich, savory liquid is your signature dipping au jus.
- Preheat your oven broiler to HIGH. Split the French hoagie rolls, spread with softened butter, and arrange open-faced on a baking sheet. Toast under the broiler for 1 to 2 minutes until golden crisp.
- Pile generous mounds of juicy shredded beef onto the bottom halves of each toasted roll. Top with two slices of provolone cheese per sandwich.
- Return to the broiler for 1 to 2 minutes until the provolone is completely melted, bubbly, and toasted golden. Close sandwiches.
- Ladle hot, glistening au jus into individual ceramic ramekins. Serve sandwiches piping hot with dipping au jus and crispy fries!