Description
Tender, slow-braised beef in a savory au jus served on crusty rolls with melted cheese, perfect for comfort meals.
Ingredients
Scale
- 2–3 pounds beef chuck roast (3 lb recommended for more yield)
- 1 packet (about 1 oz) dry onion soup mix
- 1 (14–16 oz) can beef broth (use low-sodium if desired)
- 1 cup water
- 8 French rolls or small baguette sections
- 8 slices provolone or mozzarella cheese
- Salt and pepper to taste
- Optional: 1–2 cloves garlic, minced
- Optional: 1 small onion, thinly sliced
- Optional: 1 tablespoon Worcestershire sauce
- Optional: 1 teaspoon dried thyme or rosemary
Instructions
- Season the roast lightly with salt and pepper and place it in the crockpot.
- In a bowl, whisk together the beef broth, water, and dry onion soup mix (and Worcestershire sauce or garlic, if using), then pour the mixture over the roast.
- Cover and cook on low for 8–10 hours or on high for 4–6 hours until fork-tender.
- Remove the roast to a cutting board and shred with two forks, then return to the crockpot and stir into the au jus.
- Preheat the oven broiler and split the French rolls. Pile the shredded beef onto rolls, top with cheese, and broil until the cheese melts and the roll edges are golden.
- Serve immediately with a small bowl of reserved au jus for dipping.
Notes
Use low-sodium broth and soup mix to reduce sodium levels. Refrigerate leftovers in airtight containers for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 800
- Sugar: 3g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 59g
- Cholesterol: 120mg