Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 sandwich rolls
- Provolone cheese (optional)
Instructions
- Place the beef roast in the crockpot.
- Add the sliced onion and minced garlic on top of the roast. In a separate bowl, mix together the beef broth, water, Worcestershire sauce, thyme, salt, and pepper. Pour this mixture evenly over the roast and vegetables.
- Cover the crockpot and cook on low for 8 hours or high for 4 hours until the beef is tender and easily shredded.
- Remove the beef from the crockpot and shred it with two forks. Serve the shredded beef on sandwich rolls, topping it with provolone cheese if desired. Ladle some broth into small bowls for dipping.
Notes
Best served warm with broth for dipping. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg