Ingredients
Scale
- 2 lbs chuck roast, cut into 2-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 2 tsp Worcestershire sauce
- 1 cup beef broth
- 1 tsp dried thyme
- 8 slices seeded rustic loaf or hoagie rolls
- 2 cups shredded sharp cheddar cheese
- Optional: pickled jalapeños, sautéed bell peppers
Instructions
- Season beef cubes with salt and pepper.
- In a skillet, heat olive oil over medium-high heat and sear beef on all sides until browned, about 3 minutes per side. Transfer to slow cooker.
- Add onion, garlic, Worcestershire sauce, beef broth, and thyme to slow cooker. Stir gently.
- Cook on low for 7–8 hours or high for 4–5 hours, until beef shreds easily with a fork.
- Shred beef directly in the slow cooker, mixing with juices.
- To assemble sandwiches: place beef on rolls, top with cheddar, and add optional toppings. Serve warm.
Notes
- For extra richness, stir in 2 tbsp cream cheese or sour cream before serving.
- Ensure rolls are sturdy enough to hold the juicy filling—brioche or sourdough also work well.
- Leftover beef reheats beautifully in a skillet with a splash of broth.
- Prep Time: 15 mins
- Cook Time: 7 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 sandwich with 2/3 cup beef
- Calories: 580 Kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
