Ingredients:

  • 3.5 lbs Beef Chuck Roast, trimmed of external fat caps
  • 2 tbsp Avocado Oil
  • 1 tsp Kosher Salt
  • 1 tsp Coarse Black Pepper
  • 2 large Yellow Onions, thinly sliced
  • 4 cups Low-Sodium Beef Bone Broth
  • 0.25 cup Worcestershire Sauce
  • 3 cloves Garlic, smashed
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 8 crusty French rolls or Hoagie buns
  • 10 slices Provolone or Gruyère cheese

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels and season all sides generously with kosher salt and black pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Sear the roast for 4 minutes per side until a deep, mahogany crust forms. Transfer the meat to the slow cooker.
  3. Sauté the sliced onions in the same pan for 2 minutes to pick up those brown bits (the fond).
  4. Deglaze the pan with a splash of beef broth, scraping the bottom with a wooden spoon.
  5. Place the onions and meat into the slow cooker. Add the garlic, thyme sprigs, bay leaf, Worcestershire sauce, and the remaining bone broth.
  6. Cover and cook on low for 8 hours until the meat is tender enough to shred with a spoon.
  7. Remove the beef and shred with two forks, removing any remaining large pieces of fat. Return the shredded meat to the pot for 15 minutes to soak up more juice.
  8. Split the French rolls and place them on a baking sheet. Top each side with slices of Provolone or Gruyère.
  9. Broil the rolls for 2-3 minutes until the cheese is bubbly and the edges are golden brown.
  10. Heap the beef onto the rolls and serve with small bowls of the strained broth for dipping.