Ingredients:

  • 1.6 kg Beef Chuck Roast
  • 30 ml Neutral Oil (canola or grapeseed)
  • 480 ml Low Sodium Beef Bone Broth
  • 310 ml Condensed French Onion Soup
  • 30 ml Worcestershire Sauce
  • 15 ml Soy Sauce
  • 5 g Dried Thyme
  • 5 g Dried Rosemary
  • 5 g Garlic Powder
  • 5 g Kosher Salt
  • 2 g Black Pepper
  • 8 Crusty Hoagie Rolls
  • 12 Slices Provolone Cheese
  • 60 g Salted Butter

Instructions:

  1. Pat the 1.6 kg chuck roast completely dry with paper towels. Note: Moisture is the enemy of a good sear; it creates steam instead of a crust.
  2. Rub the kosher salt, black pepper, and garlic powder into all sides of the beef. Season until every inch is covered.
  3. Heat 30 ml of oil in a large skillet over medium high heat. Place the roast in the pan and leave it alone for 4-5 minutes until a deep brown crust forms. Flip and repeat on all sides.
  4. Move the seared roast into the slow cooker. Note: Do not wash the skillet yet; there is fond (brown bits) in there we want.
  5. Pour a splash of the beef bone broth into the hot skillet. Scrap the bottom with a wooden spoon until the brown bits dissolve into the liquid.
  6. In the slow cooker, add the remaining bone broth, condensed French onion soup, Worcestershire sauce, soy sauce, thyme, and rosemary.
  7. Cover and set to Low for 8 hours. Cook until the meat is tender enough to shred with no resistance.
  8. Remove the beef to a cutting board and let it rest for 10 minutes. Shred into bite-sized pieces or slice thinly against the grain.
  9. Pour the liquid from the slow cooker through a fine mesh sieve into a bowl. Note: This removes the spent herbs and large onion bits for a smooth dip.
  10. Split the hoagie rolls and spread with 60 g of softened butter. Place under a broiler for 1-2 minutes until the edges are golden and crackling.
  11. Pile the beef onto the toasted rolls, top with provolone cheese, and return to the broiler for 30 seconds until the cheese is bubbling and molten.