Ingredients:

  • 3.5 lb beef chuck roast, trimmed of excess outer fat
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, smashed
  • 1 cup low sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 2 sprigs fresh rosemary
  • 9 brioche buns
  • 9 slices provolone cheese

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season aggressively on all sides with kosher salt and black pepper.
  2. Heat neutral oil in a cast iron skillet over medium-high heat. Sear the beef for 5-6 minutes per side until a dark mahogany crust forms. Transfer the meat to the slow cooker.
  3. In the same skillet, pour in the beef broth to deglaze the pan, scraping up the browned bits (fond) with a wooden spoon.
  4. Pour the broth mixture into the slow cooker over the beef. Add the garlic, Worcestershire sauce, apple cider vinegar, brown sugar, and rosemary sprigs.
  5. Cover and cook on Low for 8 hours until the beef is fork-tender.
  6. Remove the beef and shred with two forks, discarding any large pieces of unrendered fat. Return the shredded beef to the juices in the slow cooker for 15 minutes.
  7. Toast the 9 brioche buns. Pile the beef high, top with a slice of provolone, and serve with a small bowl of the remaining juices (au jus) on the side.