Ingredients:

  • 3 lb beef chuck roast, cut into 3 large chunks
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, sliced
  • 4 cloves garlic, smashed
  • 2½ cups beef broth with a splash of vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 4 6-inch hoagie rolls
  • 4 tbsp unsalted butter, softened
  • 8 slices Provolone cheese

Instructions:

  1. Season the beef chunks generously with 1 tsp kosher salt and 1 tsp cracked black pepper.
  2. Heat 2 tbsp vegetable oil in a cast-iron skillet over medium-high heat and sear the beef for 3–5 minutes per side until a dark golden crust forms.
  3. Transfer the seared beef to the slow cooker.
  4. Add the sliced yellow onion and smashed garlic cloves around the beef. Pour in 2½ cups beef broth with a splash of vinegar, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme.
  5. Cover and cook on Low for 8 hours (or High for 4–5 hours) until the beef is fork-tender and reaches a safe internal temperature of 145°F (63°C).
  6. Remove the beef from the slow cooker and let it rest on a cutting board for 15 minutes to redistribute juices.
  7. Slice the rested beef thinly against the grain.
  8. Strain the cooking liquid from the slow cooker into a saucepan and simmer over medium heat for 10–15 minutes to reduce into a concentrated au jus.
  9. Split the 4 hoagie rolls and spread the softened unsalted butter on the interior surfaces.
  10. Place the buttered rolls under the broiler for 2 minutes until the edges are golden.
  11. Place 2 slices of Provolone cheese on each toasted roll and return to the broiler for 1–2 minutes until the cheese is bubbling and slightly browned.
  12. Pile the thinly sliced beef onto the cheesy rolls and serve with the reduced au jus in small ramekins for dipping.