Instructions

1. 1

   Pat chuck roast dry with paper towels and season generously with salt, black pepper, and garlic powder.

2. 2

   Thinly slice the yellow onion.

3. 3

   Heat oil in skillet over medium-high heat and sear roast on all sides until browned, 2-3 minutes per side.

4. 4

   Transfer seared beef to slow cooker.

5. 5

   Scatter sliced onions around and over beef in slow cooker.

6. 6

   Whisk together beef broth, Worcestershire sauce, and dried thyme, then pour over beef and onions.

7. 7

   Add bay leaf and ensure beef is mostly submerged in liquid.

8. 8

   Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender.

9. 9

   Remove beef from slow cooker and shred with two forks.

10. 10

    Skim excess fat from au jus, remove bay leaf, and adjust seasoning with salt and pepper.

11. 11

    Return shredded beef to au jus in slow cooker and stir to combine.

12. 12

    Preheat oven to 350°F (175°C). Slice rolls lengthwise without cutting all the way through.

13. 13

    Butter cut sides if desired and toast cut-side up for 3-5 minutes until golden.

14. 14

    Add provolone slices if using and to oven for 1-2 minutes until melted.

15. 15

    Fill rolls generously with shredded beef.

16. 16

    Ladle warm au jus into small bowls for dipping and serve immediately.

Used in this recipe: 6-Quart Slow Cooker · Meat Shredding Claws · Fat Separator (Amazon, affiliate links)