Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
- When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides. Sear for a minute or two on each side until browned. This adds flavor and seals in juices.
- Transfer the seared roast and any pan juices to your slow cooker. Sprinkle the dry onion soup mix over the roast. Add the water and beef broth.
- Cook on high for 4-6 hours or on low for 8-10 hours, until the meat is tender and shreds easily with a fork.
- Remove the roast from the slow cooker and shred it. Serve the shredded meat on sliced crusty rolls. Top with a slice of Swiss or provolone cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun toasts. Serve with the juices from the slow cooker as au jus for dipping.
Nutrition
Notes
You can cook the roast from frozen; add at least two extra hours to the cooking time. Searing the meat is optional; you can skip this step and still get delicious sandwiches. Leftovers can be stored in the refrigerator for 3-4 days and are good for other dishes. The meat and au jus can be frozen separately for 2-3 months. For Instant Pot preparation, sear the roast using the sauté function, then add remaining ingredients and cook on high pressure for 60 minutes, followed by a 15-minute natural pressure release.