The hubs was wanting a delicious meal that he could eat the leftovers of for a few days this fall, so he found this very easy recipe. It will definitely be something we make again - especially if family is in town.
3 lbs. beef chuck roast trimmed of excess fat
1 tbsp olive oil
1/3 cup reduced sodium soy sauce
1 cup Coke
2 10.5 oz. cans beef consommé or beef broth
1/4 cup dry minced onions
1 tbsp beef bouillon
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1 bay leaf
6 French rolls or hoagie buns
12 slices provolone cheese
Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining slow cooker ingredients.
Cook on low for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on low for 1-2 additional hours
When ready to serve, remove roast and strain fat from broth for dipping.
Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees or until cheese is melted. Serve with reserved au jus.
Notes
*The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches.
