These sandwiches are the ultimate comfort food—tender chuck roast cooked low and slow with onion soup mix and beef broth until it melts apart, then piled onto crusty rolls with melty cheese. Serve with that rich cooking liquid (au jus) for dipping, and you’ve got a crowd-pleaser with minimal effort!
Why You’ll Love This Recipe
- Set-it-and-forget-it slow cooker magic
- Juicy, fall-apart tender beef with rich flavor
- Simple ingredients, big flavor impact
- Perfect for feeding a family or making ahead for leftovers
- The house smells incredible all day long
Ingredients
- Beef chuck roast (3-4 lbs) — well-marbled for maximum tenderness and flavor
- 1 packet onion soup mix — adds savory depth without fuss
- 3 cups beef broth — the base for that luscious au jus dipping sauce
- 2 tablespoons olive oil — for searing the roast and locking in juices
- Salt & pepper — season generously before searing
- 8 slices provolone or Swiss cheese — melts beautifully over the beef
- 6-8 crusty rolls — French rolls, hoagie buns, or any sturdy bread that holds up to dipping
Step-by-Step Instructions
1. Sear the Roast
Heat a skillet over medium-high heat and add the olive oil. Season the chuck roast generously with salt and pepper on all sides. When the oil shimmers, sear the roast for about 3-4 minutes per side until it develops a deep golden crust. This step adds flavor and helps seal in the juices.
2. Transfer to Slow Cooker
Place the seared roast into the slow cooker. Sprinkle the onion soup mix evenly over the top. Pour in the beef broth and add a splash of water if needed to cover about halfway up the roast.
3. Cook Low and Slow
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fork-tender and falls apart easily.
4. Prepare the Au Jus
Once cooked, remove the roast from the slow cooker and transfer to a plate or cutting board. Using a fat separator (if you have one), pour the cooking liquid into a bowl to separate out excess fat for a rich but not greasy au jus.
5. Shred the Beef
Using two forks, shred the roast into bite-sized pieces. Return the shredded beef to the slow cooker and toss in some of the au jus to keep it moist and flavorful.
6. Build and Broil the Sandwiches
Preheat your oven’s broiler. Slice your rolls in half, pile generously with the shredded beef, then top with slices of provolone or Swiss cheese. Place the sandwiches on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
7. Serve
Serve the sandwiches hot with small bowls of au jus on the side for dipping. Enjoy the melty, juicy, tender beef with every flavorful dip.
Expert Tips
- Don’t skip searing! It really adds a deep, savory flavor and caramelized crust.
- Use a fat separator to skim the au jus—no one wants greasy broth.
- Opt for crusty rolls that can soak up the au jus without falling apart.
- For extra flavor, add caramelized onions or try swapping in smoked gouda cheese.
- A splash of red wine in the broth during cooking gives a lovely depth of flavor.
Make It Your Own
- Substitute pork shoulder for beef if you want a slightly different flavor.
- Add red pepper flakes or fresh herbs to the cooking liquid for a bit of a kick.
- Serve alongside crispy fries, coleslaw, or a warm bowl of tomato soup for a full meal.
- Leftovers keep well—store shredded beef and au jus separately in airtight containers in the fridge for up to 4 days.
FAQs
Q: Can I use frozen roast?
Yes! Just add extra cooking time—about 2-3 hours on high or 3-4 hours on low.
Q: How do I know when the beef is done?
It should be so tender you can easily shred it with a fork.
Q: Can I make this in an Instant Pot?
Absolutely! Use the same ingredients and sear in the Instant Pot, then cook under high pressure for about 60-70 minutes, followed by natural release.
Q: What’s the best bread?
Choose crusty rolls like French rolls or hoagies—they hold up well and soak in that flavorful au jus.