Slow Cooker Beef Sandwich (Print Version)
# Ingredients:
01 -
2 cups of water.
02 -
Around 2 1/2 to 3 lbs of chuck roast.
03 -
Two cans of beef broth.
04 -
A couple pinches of kosher salt.
05 -
Black pepper, to taste.
06 -
6-8 slices of swiss or provolone.
07 -
6-8 hearty, crusty rolls.
08 -
2 dry onion soup mix packets.
09 -
2 tbsp olive oil.
# Instructions:
01 -
Using hot oil, quickly brown your seasoned roast on each side until golden all over.
02 -
Move the roast and any drippings to your slow cooker, then mix in the soup mix, water, and broth.
03 -
Set it to high for 4-6 hours or low for 8-10 hours, till the meat easily pulls apart.
04 -
Once it’s fork-tender, pull the meat apart into smaller bits.
05 -
Load the shredded meat onto your rolls, top with cheese, and broil briefly to melt the cheese.
06 -
Serve warm alongside the broth for dipping.
# Notes:
01 -
If your roast is frozen, you’ll just need to increase the cooking time.
02 -
Skipping the browning part is totally fine if you're in a hurry.
03 -
Works great in an Instant Pot, too!