Ingredients
3 lb. beef chuck roast
2 c. low-sodium beef broth
1 c. water
1/4 c. low-sodium soy sauce
1 large onion, thinly sliced
4 cloves garlic, chopped
2 tbsp. Worcestershire sauce
4 Fresh rosemary sprigs
4 fresh thyme sprigs
Freshly ground black pepper
hoagie rolls
sliced provolone
chopped fresh parsley
Melted butter, for brushing rolls
Preparation
Step 1In a slow-cooker, combine beef chuck roast, beef broth, water, soy sauce, onion, garlic, Worcestershire, rosemary, and thyme and season with pepper. Step 2Cover and cook on high until beef is tender, 5 to 6 hours.Step 3Transfer beef to a cutting board and thinly slice. Skim fat of jus (save for dipping!). Step 4Make sandwiches: Preheat oven to 350°. Top hoagies with meat, provolone, and parsley, then brush rolls with melted butter and bake until cheese is melty, 5 minutes.Step 5Serve sandwiches with jus for dipping.
