Ingredients
— The Roast & Au Jus —
3 to 4 lb beef chuck roast, trimmed of excess fat
1 can (10.5 oz) beef consommé
1 can (10.5 oz) condensed beef broth
1 packet (1 oz) dry onion soup mix
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 bottle (12 oz) dark beer (like Guinness) OR 1 ½ cups additional beef broth
— The Sandwiches —
6-8 hoagie rolls or French deli rolls
2 tablespoons butter, softened
8-10 slices Provolone cheese
Instructions
1. **Prepare the Meat:** Place the trimmed beef chuck roast into the bottom of a 6-quart (or larger) slow cooker.
2. **Make the Liquid:** In a medium bowl, whisk together the beef consommé, condensed beef broth, dark beer (or extra broth), Worcestershire sauce, garlic powder, black pepper, and the dry onion soup mix.
3. **Combine:** Pour the liquid mixture over the roast in the slow cooker.
4. **Slow Cook:** Cover and cook on LOW for 6–8 hours (recommended for tenderness) or on HIGH for 3–4 hours. The meat is done when it is falling-apart tender.
5. **Shred:** Remove the roast from the slow cooker and transfer it to a cutting board. Shred the meat with two forks, discarding any large pieces of fat. Return the shredded meat to the slow cooker and toss it in the juices (au jus) to soak up flavor. Keep warm.
6. **Toast Buns:** Preheat your oven broiler or oven to 400°F. Split the hoagie rolls open and spread softened butter on the cut sides. Place them on a baking sheet and toast for 2–3 minutes until lightly golden.
7. **Melt Cheese:** Pile the shredded beef onto the bottom halves of the toasted rolls. Top the meat generously with slices of Provolone cheese. Return to the oven/broiler for 1–2 minutes, just until the cheese is bubbly and melted.
8. **Serve:** Place the top buns on the sandwiches. Ladle the remaining liquid from the slow cooker into small bowls (ramekins) and serve alongside the sandwiches for dipping.
Notes
**Meat Selection:** Beef Chuck Roast is crucial for this recipe. It has the right amount of fat marbling to stay moist and tender during the long cooking process. Leaner cuts like sirloin may dry out.
**The Beer:** Using a dark beer like Guinness adds a deep, rich flavor to the gravy. The alcohol cooks off, leaving a savory depth. If you prefer no alcohol, simply substitute with an equal amount of beef broth.
**Consommé vs. Broth:** Beef consommé is a clarified, richer version of broth with more gelatin. Using it alongside regular broth gives the dipping sauce a better mouthfeel.
**Storage:** Leftover meat stores beautifully in the juice for up to 3 days in the fridge. The flavors actually improve the next day!
- Prep Time: 10
- Cook Time: 420
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American