Ingredients
Scale
- 3 pounds chuck roast
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 hoagie buns
- 8 slices provolone cheese
Instructions
- Place the chuck roast into the slow cooker.
- Add sliced onion and minced garlic on top of the roast.
- Pour beef broth over the ingredients in the slow cooker.
- Sprinkle dried thyme, salt, and pepper evenly over the top.
- Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
- Remove the beef and shred it using two forks.
- Return shredded beef to the slow cooker and stir to combine with juices.
- Slice the hoagie buns and place them on a baking sheet. Top each with a slice of provolone cheese.
- Broil the buns in the oven until the cheese melts, about 2 minutes.
- Serve the shredded beef on the toasted buns with a side of reserved broth for dipping.
Notes
- You can substitute the chuck roast with brisket for a different flavor.
- For a spicier version, add a dash of hot sauce or red pepper flakes.
- Use sturdy rolls to hold up to the juicy beef and dipping broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg