Description
A comforting crockpot sandwich with tender beef, rich flavors, and melted cheese, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 2½ to 3 pounds beef chuck roast
- Kosher salt and freshly ground black pepper
- 2 (1-ounce) packets dry onion soup mix
- 2 cups water
- 2 (14.5-ounce) cans beef broth (or Better-than-Bouillon)
- 6–8 slices Swiss or provolone cheese
- 6–8 crusty rolls (ciabatta or hoagie)
Instructions
- Sear the beef: Begin by heating olive oil in a skillet over medium-high heat. Season the beef generously with salt and pepper, then carefully add it to the hot skillet. Sear the beef on all sides until it develops a deep brown crust—this should take about 1–2 minutes per side.
- Transfer to slow cooker: Once the beef is beautifully browned, carefully transfer it, along with the pan drippings, into your slow cooker.
- Season and add liquid: Sprinkle the dry onion soup mix over the beef. Pour in the water and the beef broth.
- Cook it low and slow: Cover and set your slow cooker to high for 4–6 hours or low for 8–10 hours.
- Shred the beef: When the time is up, remove the beef from the slow cooker and use two forks to shred it into delectable strands.
- Assemble the sandwiches: Pile the warm, shredded beef onto your crusty rolls and top generously with melted cheese.
- Melt and toast: Place your sandwiches under the broiler until the cheese melts and the rolls are perfectly toasted.
- Serve with au jus: Serve your sandwiches alongside a small bowl of the warm au jus from the slow cooker for dipping.
Notes
For an optimal flavor, make the beef a day in advance and refrigerate it. It can also be doubled for larger gatherings.
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg