Description
Tender shredded chuck roast slow-cooked with onions, garlic, and red wine, served on toasted garlic butter rolls with melted provolone cheese and savory au jus.
Ingredients
Scale
- 2.5 to 3 lb chuck roast
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 1 cup red wine (or additional beef broth as substitute)
- 2 cups low-sodium beef broth
- 2 cloves garlic, smashed
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 6 slices provolone cheese
- 6 sandwich rolls or hoagie buns
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chuck roast dry and season all over with salt and pepper.
- Heat oil in a skillet over medium-high heat and sear the roast on both sides until browned. Transfer to slow cooker.
- Add onions to the same skillet and sauté for 2–3 minutes until softened. Add red wine and simmer until reduced by half.
- Transfer onion and wine mixture to slow cooker. Add beef broth, garlic, and bay leaf. Cook on low for 8 hours or high for 6 hours until beef is tender and shreds easily.
- Remove beef from slow cooker and shred with forks. Strain the cooking liquid to serve as au jus.
- Preheat broiler. Melt butter and mix with garlic powder. Brush rolls with garlic butter and toast under broiler until lightly browned.
- Fill each roll with shredded beef and top with a slice of provolone. Return to broiler until cheese is melted.
- Sprinkle with fresh parsley and serve warm with au jus for dipping.
Notes
- Use low-sodium broth to control saltiness.
- Chill strained au jus briefly to skim off excess fat.
- Swap provolone with Swiss or mozzarella if preferred.
- This recipe also works well in a Dutch oven at 300°F for 3–4 hours.
- Leftover beef freezes well for up to 3 months with some au jus.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 675
- Sugar: 3g
- Sodium: 840mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg