Ingredients:

  • 3.75 lbs Beef Chuck Roast
  • 2 tbsp Neutral Oil
  • 1 tsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 3 cups Low-Sodium Beef Stock
  • 0.5 cup Dry Sherry
  • 2 tbsp Worcestershire Sauce
  • 4 Garlic Cloves, smashed
  • 2 sprigs Fresh Thyme
  • 1 Large Yellow Onion, thinly sliced
  • 8 Hoagie Rolls
  • 16 slices Provolone Cheese
  • 2 tbsp Salted Butter, softened

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season all sides aggressively with kosher salt and cracked black pepper.
  2. Heat oil in a heavy-bottomed skillet over medium-high heat. Sear the beef for 5-6 minutes per side until a dark brown crust forms. Transfer the meat to the slow cooker.
  3. Deglaze the skillet with the dry sherry or red wine, scraping up the browned bits (fond). Pour the liquid into the slow cooker.
  4. Add the beef stock, Worcestershire sauce, smashed garlic, sliced onion, and fresh thyme to the slow cooker.
  5. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef is fork-tender and the connective tissue has fully broken down.
  6. Remove the beef and shred or slice thinly against the grain. Strain the braising liquid through a fine-mesh strainer into a bowl to create the clarified au jus.
  7. Split the hoagie rolls and spread with softened butter. Toast in the oven until golden. Place cheese slices on the rolls and melt under a broiler.
  8. Assemble the sandwiches by piling the beef onto the rolls. Serve immediately with individual ramekins of the hot au jus for dipping.