Ingredients
Equipment
Method
Braise the beef
- Place the beef chuck roast in the slow cooker.
- Whisk together the beef broth, French onion soup, Worcestershire sauce, garlic, dried thyme, onion powder, salt, and black pepper, then pour over the beef.
- Cook on low for 8-9 hours until the beef is completely fall-apart tender (or high for 4-5 hours).
- Remove the beef and shred with two forks until evenly broken into strands.
Make au jus & assemble
- Strain the braising liquid through a fine mesh strainer into a bowl to use as the au jus dipping sauce.
- Pile the shredded beef onto the toasted hoagie rolls and top with provolone slices.
- Broil the assembled sandwiches for 2-3 minutes until the cheese is melted and bubbly, then serve with warm au jus for dipping.
Notes
Pro tip: Strain the liquid right after cooking so the au jus stays smooth, then keep it warm on the lowest setting while you broil. Refrigerate leftovers in an airtight container up to 3 days; reheat beef and au jus separately and assemble fresh for best cheese melt. Freezing is yes—freeze shredded beef and au jus up to 2 months; thaw in the fridge and reheat. For a lower-sodium option, choose low-sodium French onion soup and use reduced-salt seasoning where possible.
