Ingredients
3–4 lb boneless beef chuck roast or rump roast
2 (10.5 oz) cans beef consommé or 4 cups beef broth
1 packet dry onion soup mix
1 large yellow onion, thinly sliced
4–6 cloves garlic, minced
2 tbsp soy sauce or Worcestershire sauce
1 tsp dried thyme
2 bay leaves
8 sturdy hoagie rolls or French baguette, split
8 slices provolone or Swiss cheese (optional)
2 tbsp butter, softened
Salt and pepper, to taste
1 tbsp vegetable oil (for optional searing)
Instructions
1. Pat roast dry and season with salt and pepper. Optional: Sear in a hot skillet with oil for 3–4 minutes per side until browned.
2. Place roast in crockpot. Add sliced onions and garlic.
3. Pour beef consommé or broth over meat. Add onion soup mix, soy sauce or Worcestershire, thyme, and bay leaves. Stir gently.
4. Cover and cook on low for 8–10 hours or high for 4–5 hours until beef is very tender and shreds easily.
5. Remove roast and shred with two forks. Discard any large pieces of fat.
6. Strain cooking liquid through a fine-mesh sieve for smooth au jus or leave onions for added texture. Discard bay leaves.
7. Butter the split rolls and toast under a broiler or in a hot skillet until golden brown.
8. Pile shredded beef onto each roll. Top with cheese if desired and broil briefly to melt.
9. Place top of roll on each sandwich and serve hot.
10. Ladle warm au jus into small bowls for dipping and enjoy with your favorite sides.
Notes
To enhance the flavor of the au jus, consider adding a splash of dry red wine or dark beer with the broth. Leftover meat and jus can be refrigerated separately for up to 4 days or frozen for up to 3 months. For a low-carb option, serve the beef over sautéed vegetables or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 110mg