Instructions
Brown the Roast
Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat. Sear the chuck roast for 2–3 minutes per side until nicely browned. This adds depth of flavor to the final dish.
Load the Slow Cooker
Transfer the browned roast to a crock pot. Add the sliced onions, French onion soup, beef consommé, beef bouillon powder, garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Stir gently to combine.
Cook the Beef
Cover and cook on low for 8 hours or high for 4 hours, until the roast is fork-tender and easy to shred.
Shred the Meat
Once cooked, remove the roast from the slow cooker and let it rest on a cutting board for 10 minutes. Slice or shred the beef. If not serving immediately, return the shredded meat to the crock pot to keep warm.
Toast and Assemble the Sandwiches
Split the French rolls and place them cut side up under the broiler until lightly toasted. Add 2 slices of provolone cheese to each roll and broil again briefly until melted.
Fill the rolls with a generous portion of shredded beef. Serve hot with a small bowl of au jus from the crock pot on the side for dipping.
Tips for Success
• Sear the meat first for the best flavor and texture
• Toast the rolls right before serving to avoid sogginess
• Use a strainer if you prefer a clear au jus
Storage Options
Store leftover shredded beef in its juices in an airtight container in the fridge for up to 4 days
Reheat in the slow cooker or on the stove over low heat
Freezes well—store cooled meat and broth separately in freezer-safe containers for up to 2 months
