Ingredients:

  • 3 pounds (1.4 kg) Beef Chuck Roast, well-trimmed
  • 2 teaspoons Kosher Salt, plus more for seasoning
  • 1 teaspoon freshly ground Black Pepper
  • 2 tablespoons light Olive Oil, for searing
  • 1 large Yellow Onion, roughly chopped
  • 4 smashed Garlic Cloves
  • 4 cups (950 ml) Low-Sodium Beef Stock or quality beef bone broth
  • 1/2 cup (120 ml) Dry Red Wine (e.g., Cabernet or Merlot) (optional)
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Low-Sodium Soy Sauce (or Tamari)
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 6 Crusty Rolls (Hoagie or French bread)
  • 12 slices Provolone Cheese (Approx 180 g)
  • 2 tablespoons Unsalted Butter, softened (for toasting the rolls)

Instructions:

  1. Prep the Beef: Pat the chuck roast completely dry using paper towels. Season generously on all sides with salt and pepper.
  2. Sear the Roast: Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Sear the beef for 3–4 minutes per side until a dark, deeply caramelised crust forms. Remove the beef and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and sauté for 5 minutes, scraping up any browned bits (fond) left by the beef. Add the smashed garlic and cook for 1 minute more until fragrant.
  4. Deglaze (If Using Wine): Pour in the red wine (if using) and scrape the bottom of the pan thoroughly, reducing the liquid by half (about 2 minutes).
  5. Load the Cooker: Transfer the sautéed onion and garlic mixture into the slow cooker basin. Place the seared beef on top.
  6. Add Liquids and Seasoning: Pour in the beef stock, Worcestershire sauce, and soy sauce. Add the thyme and bay leaves. Ensure the liquid covers at least two-thirds of the beef.
  7. Cook: Cover the slow cooker and cook on the LOW setting for 8 hours or the HIGH setting for 4 hours. The beef is done when it is fork-tender and pulls apart easily.
  8. Rest the Beef: Carefully remove the cooked roast from the slow cooker and place it on a cutting board. Tent loosely with foil and allow it to rest for 10–15 minutes.
  9. Prepare the Jus: Pour all the liquid and contents remaining in the slow cooker through a fine-mesh sieve into a bowl or saucepan. Discard the solids. Skim off any excess fat from the surface of the strained jus. Keep the jus simmering gently on the hob to keep warm.
  10. Slice or Shred: Use a sharp knife to slice the beef very thinly against the grain for traditional sandwiches, or use two forks to shred the beef for a heartier sandwich.
  11. Prep the Rolls: Preheat the grill/broiler to medium-high. Slice the rolls lengthwise, brush the cut sides lightly with softened butter, and briefly toast them until lightly golden (1–2 minutes).
  12. Melt the Cheese: Layer the sliced beef onto the bottom half of the toasted rolls. Top with 2 slices of provolone cheese. Return the open-faced sandwiches to the grill until the cheese is melted and bubbly (about 1 minute).
  13. Serve: Place the top half of the bun on the melted cheese. Serve immediately alongside a generous bowl of the hot, strained jus for dipping.