Scale

3 lb chuck roast

2 cups low-sodium beef broth

1 packet onion soup mix

2 tbsp Worcestershire sauce

2 garlic cloves, minced

6 hoagie rolls or French sandwich rolls

6 slices provolone cheese

Optional: sautéed onions or mushrooms

Cook Mode Prevent your screen from going dark

1. Trim excess fat from the chuck roast.

2. Place roast in Crock Pot. Sprinkle with onion soup mix and garlic.

3. Add beef broth and Worcestershire sauce.

4. Cover and cook on low for 8 hours or high for 4-5 hours.

5. Remove roast, shred with forks, and return to juices.

6. Toast rolls, fill with beef, top with provolone, and broil until melted.

7. Strain broth if desired and serve as au jus for dipping.

To save time, prep everything the night before and store in fridge.

Toast rolls before assembling to prevent sogginess.

Swap provolone with Swiss or pepper jack for variety.