Next, I sprinkle the sliced onion and minced garlic around the beef in the slow cooker. Then, in a separate bowl, I mix together the beef broth, Worcestershire sauce, dried thyme, and a bit more salt and pepper. I pour this mixture over everything in the slow cooker, ensuring the beef is mostly submerged. I cover it up and set the slow cooker on low for about 8 hours; the longer it cooks, the more tender the meat will be.
After those 8 hours of slow cooking, I can hardly wait to unwrap that savory surprise when it’s finally done. I carefully remove the beef from the slow cooker and shred it with two forks—it practically falls apart! I stir some shredded cheddar cheese into the cooking liquid to create a cheesy gravy. Then, I pile the shredded beef back into the slow cooker to keep warm while I get the rolls ready.
To serve, I scoop the cheesy beef mixture onto the hoagie rolls. If I want to add a bit of extra flavor, I sometimes throw some pickled jalapeños on top. I wrap the sandwiches in foil and place them in a warm oven for a few minutes until everything is melty and delicious. Before serving, I always take a moment to appreciate the rich aroma that fills my kitchen.
Pro Tips for Best Results
From my experience, using a well-marbled chuck roast is key to achieving that melt-in-your-mouth texture. I’ve found that the extra fat adds flavor and keeps the meat juicy during cooking. Although some recipes might suggest leaner cuts, I truly believe chuck is the way to go for slow cooking.
Another tip I swear by is adjusting the seasonings. After the beef has cooked, I always taste the broth before serving. Sometimes, I need to add a pinch more salt or a splash more Worcestershire sauce to really make the flavors pop. I love experimenting, and it’s so easy to adjust as needed!
Lastly, if I have leftover beef, I like to try making a delicious breakfast hash. I sauté potatoes with onions and peppers, then add the beef and a couple of eggs on top. It’s a fantastic way to keep the meals fresh throughout the week and delicious!
Common Mistakes to Avoid
One common mistake I see people make is skipping the searing step for the beef. In my trials, I found that while the beef will be tasty without it, that initial browning adds a depth of flavor that’s hard to replicate later in the cooking process. If you have the time, trust me—it’s worth the effort! (See the next page below to continue…)