A hearty and comforting hot roast beef sandwich made easy in the slow cooker. Tender, flavorful roast beef simmered with onions and beef broth, served on toasted sandwich rolls with melted provolone cheese.
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
6 sandwich rolls, split
6 slices provolone cheese
Pat the beef chuck roast dry with paper towels. Season all sides with salt, black pepper, garlic powder, and onion powder.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Place the sliced onions and minced garlic in the bottom of the slow cooker.
Transfer the seared roast to the slow cooker on top of the onions and garlic.
Pour the beef broth and Worcestershire sauce over the roast.
Cover and cook on low for 8 hours, or until the beef is very tender and easily shredded.
Remove the roast from the slow cooker and shred the beef using two forks.
Return the shredded beef to the slow cooker and stir to combine with the juices and onions.
Preheat the oven broiler.
Place the sandwich rolls split side up on a baking sheet. Toast under the broiler for 1-2 minutes until lightly browned.
Divide the shredded beef evenly among the sandwich rolls.
Top each sandwich with a slice of provolone cheese.
Place the sandwiches back under the broiler for 1-2 minutes until the cheese is melted and bubbly.
Serve the hot roast beef sandwiches immediately.