Ingredients
– 2 pounds of beef chuck roast
– 1 onion, sliced
– 4 cloves of garlic, minced
– 2 cups beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 8 ounces of cheddar cheese, shredded
– 4 hoagie or sub rolls
– Optional: pickled jalapeños for a kick
Equipment Needed
– Slow cooker (Crock-Pot)
– Large skillet (optional for searing)
– Knife and cutting board
– Serving utensils
– Aluminum foil (optional for wrapping sandwiches)
Step-by-Step Instructions
To start, I like to sear the beef chuck roast in a large skillet over medium-high heat. This step is optional, but it really enhances the flavor! I season the roast with salt and pepper, then brown it on all sides for about 3-4 minutes per side. It fills my kitchen with a delicious aroma that sets the stage for what’s to come. Once the beef is nicely browned, I transfer it to the slow cooker. (See the next page below to continue steps…)