Ingredients:

  • 3.75 lb beef chuck roast
  • 2 tbsp neutral oil
  • 10.5 oz condensed French onion soup
  • 10.5 oz beef consommé
  • 12 oz dark beer
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 1 tsp black pepper
  • 7 high-quality hoagie rolls
  • 14 slices provolone cheese
  • 4 tbsp salted butter
  • 0.5 tsp garlic powder

Instructions:

  1. Pat the chuck roast dry with paper towels. Heat neutral oil in a large cast iron skillet over high heat. Sear the beef for 4–5 minutes per side until a deep mahogany crust forms.
  2. Transfer the seared beef to a 6-quart slow cooker. Pour in the condensed French onion soup, beef consommé, dark beer, and Worcestershire sauce.
  3. Add the smashed garlic cloves, fresh thyme sprigs, and cracked black pepper to the liquid.
  4. Cover and cook on LOW for 8 hours until the beef is fork-tender.
  5. Remove the beef and shred or thinly slice against the grain. Strain the cooking liquid through a fat separator or fine-mesh strainer to create the Au Jus.
  6. Mix butter and garlic powder. Spread on split hoagie rolls and toast until golden. Layer with beef and provolone cheese, melting under a broiler if desired. Serve with individual cups of Au Jus.