Ingredients
Scale
- 3-4 lb beef chuck roast
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 (10 oz) can condensed French onion soup
- 2 cups beef broth
- 4 bay leaves
- 8-10 French roll halves
- 8 slices Swiss or provolone cheese (optional)
Instructions
- Pat chuck roast dry and season generously with salt, pepper, garlic powder, onion powder, and thyme.
- Heat olive oil in a skillet over medium-high heat. Sear roast on all sides until deeply browned, about 3-4 minutes per side.
- Transfer seared roast to the crockpot. Pour in French onion soup and beef broth. Add bay leaves.
- Cook on LOW for 8 hours or HIGH for 5–6 hours, until beef is fork-tender.
- Remove beef from crockpot and shred with two forks. Return shredded meat to pot and stir to coat in au jus.
- Preheat oven to 375°F (190°C). Place roll halves on a baking sheet, top each with shredded beef and cheese (if using). Bake 5–7 minutes until cheese melts.
- Serve sandwiches with a side of warm au jus for dipping.
Notes
- For extra-rich flavor, add 1 tbsp Worcestershire sauce to the crockpot.
- To make ahead: Cook, shred, and refrigerate beef and au jus separately; reheat and assemble sandwiches just before serving.
- For gluten-free: Use GF rolls or serve as a beef bowl over mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 2 sandwiches + ½ cup au jus
- Calories: 520 Kcal
- Sugar: 10g
- Sodium: 1380mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
