Scale

For the Beef:

1.5 kg (3 lbs) beef chuck roast

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 tablespoon Worcestershire sauce

2 cups beef broth

1 cup water

1 onion, sliced

3 cloves garlic, minced

1 bay leaf

For the Sandwiches:

6 French rolls or hoagie buns

6 slices provolone or Swiss cheese

Butter for toasting (optional)

Prepare the Beef

Season beef roast with salt, pepper, garlic powder, onion powder, and thyme.

Place the roast in the slow cooker and add Worcestershire sauce, beef broth, water, sliced onion, minced garlic, and bay leaf.

Slow Cook the Beef

Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the beef is tender and easily shredded.

Remove the beef, shred with two forks, and discard the bay leaf.

Toast the Rolls (Optional)

Preheat oven to 180°C (350°F).

Spread butter on rolls and toast in the oven for 5 minutes until golden.

Assemble the Sandwiches

Place shredded beef on each roll and top with a slice of provolone or Swiss cheese.

Return to the oven for 2–3 minutes until the cheese melts.

Serve with Au Jus

Strain the slow cooker liquid and serve as a dipping sauce (au jus) alongside the sandwiches.