Description
Tender, slow-cooked beef chuck roast served on crusty French rolls, topped with melted cheese and savory broth.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 1 packet onion soup mix
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- French rolls or hoagie buns
- Sliced provolone or Swiss cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Place the beef chuck roast in the slow cooker.
- Mix together the onion soup mix, beef broth, Worcestershire sauce, garlic powder, salt, and pepper in a bowl.
- Pour the mixture over the roast.
- Cover and cook on low for 480-600 minutes.
- Shred the beef with two forks once cooked.
- Serve the shredded beef on French rolls and top with cheese.
- Use the cooking liquid as a dip for the sandwiches.
Notes
Toast the rolls lightly for added crunch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg