A seared chuck roast slow-cooked with onions, broth, onion soup mix and au jus mix until it shreds, piled on toasted sub rolls under melted provolone and served with the cooking juices for dipping.
Short on time? Cook on high for 4 1/2 to 5 1/2 hours instead, until the beef shreds easily. Low gives more tender results. Searing is optional but worth it. If you skip it, put the seasoned roast straight into the slow cooker and pour the broth over the top.
The beef and jus keep 4 days in the fridge or 3 months in the freezer. Freeze the beef in some of the jus so it stays moist. Taste the jus before serving. If it's too salty, stir in a splash of water or unsalted broth.
Ingredients
Scale
Measurement units
- 3 lb beef chuck roast (a 2 1/2 to 3 1/2 lb roast works with the same timing)
- 1 tbsp steak seasoning (any blend; if yours is salt-free, add 1 tsp kosher salt)
- ½ tsp black pepper
- 2 tbsp neutral oil (such as vegetable or canola)
- 1 large yellow onion
- 2 ½ cup low-sodium beef broth (low-sodium chicken broth also works)
- 1 oz onion soup mix (one 1 oz packet)
- 1 oz au jus gravy mix (one 1 oz packet)
- 6 sub rolls (6-inch hoagie or French rolls)
- 12 slice provolone cheese
Ingredients
Scale
Measurement units
- 3 lb beef chuck roast (a 2 1/2 to 3 1/2 lb roast works with the same timing)
- 1 tbsp steak seasoning (any blend; if yours is salt-free, add 1 tsp kosher salt)
- ½ tsp black pepper
- 2 tbsp neutral oil (such as vegetable or canola)
- 1 large yellow onion
- 2 ½ cup low-sodium beef broth (low-sodium chicken broth also works)
- 1 oz onion soup mix (one 1 oz packet)
- 1 oz au jus gravy mix (one 1 oz packet)
- 6 sub rolls (6-inch hoagie or French rolls)
- 12 slice provolone cheese
Instructions
Season the roast
Pat chuck roast (3 lb) dry with paper towels and rub it all over with steak seasoning (1 tbsp) and black pepper (½ tsp).
Sear the roast
Scatter sliced onion (1 large) in the bottom of the slow cooker.
Heat neutral oil (2 tbsp) in a large skillet over medium-high heat until it shimmers.
Lay the roast in the pan away from you and sear 4 to 5 minutes per side, until deep brown. Use tongs to brown the edges for a few seconds each.
Set the roast on top of the onion in the slow cooker. Leave the skillet on the burner.
Equipment: large skillet, tongs, 6-quart slow cooker
Deglaze and add the packets
Pour low-sodium beef broth (2 ½ cup) into the hot skillet and scrape up the browned bits with a spoon until the bottom of the pan is clean.
Sprinkle onion soup mix (1 oz) and au jus gravy mix (1 oz) over the roast.
Pour the hot broth from the skillet over the roast.
Equipment: large skillet, 6-quart slow cooker
Slow cook 8 to 10 hours
Cover and cook on low for 8 to 10 hours, until the beef pulls apart easily with a fork. If it still resists, keep cooking and check again every half hour.
Equipment: 6-quart slow cooker
Shred the beef and skim the jus
Heat the oven to 375°F.
Move the roast to a cutting board and let it rest.
Meanwhile, skim the fat off the top of the cooking liquid with a ladle or pour it through a fat separator.
Ladle most of the liquid into a bowl to use for dipping, leaving just enough in the pot to keep the beef moist. Cover the bowl, or set the slow cooker to warm, to keep it hot.
Shred the beef with two forks, pulling out any large pieces of fat. Return it to the slow cooker and stir it into the onions and the jus left in the pot.
Equipment: tongs, two forks, ladle or fat separator
Toast, fill and melt
Open split sub rolls on a baking sheet, cut side up, and toast at 375°F for 3 to 4 minutes, until lightly crisp.
Use tongs to pile the beef and onions into the rolls, letting extra juice drip back into the pot.
Top each sandwich with provolone (12 slice), 2 slices each, and bake 4 to 5 minutes, until the cheese melts.
Serve right away with small bowls of the warm jus for dipping.
Equipment: rimmed baking sheet, tongs
Tomorrow's Meal
French Dip Quesadillas
Leftover shredded beef and onions crisped in a skillet with cheese in flour tortillas, with the leftover jus warmed for dipping.
You'll need to pick up:
4 large flour tortillas1 cup shredded provolone or Monterey Jack1 tbsp butter
Quick overview:
- 1.Warm about 2 cups leftover beef and onions in a skillet over medium heat for 3 to 4 minutes, then move to a plate
- 2.Wipe the skillet, melt a little butter, and lay in a tortilla
- 3.Cover half with cheese and beef, fold, and cook 2 to 3 minutes per side until crisp and melted
- 4.Repeat with the remaining tortillas
- 5.Simmer the leftover jus in a small saucepan for dipping
Before you cook
Cook notes
- • Short on time? Cook on high for 4 1/2 to 5 1/2 hours instead, until the beef shreds easily. Low gives more tender results.
- • Searing is optional but worth it. If you skip it, put the seasoned roast straight into the slow cooker and pour the broth over the top.
- • Taste the jus before serving. If it's too salty, stir in a splash of water or unsalted broth.
- • The beef and jus keep 4 days in the fridge or 3 months in the freezer. Freeze the beef in some of the jus so it stays moist.
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