Ingredients:
- 2 lbs beef chuck roast
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- Salt to taste
- 4 hoagie rolls
- Sliced provolone or Swiss cheese (optional)
- Fresh parsley for garnish (optional)
Directions:
- Place the beef chuck roast in the crockpot. Add sliced onion and minced garlic on top.
- Pour in the beef broth, Worcestershire sauce, dried thyme, black pepper, and salt. Ensure the roast is mostly submerged in the liquid.
- Cover and cook on low for 8-10 hours, or until the beef is tender and easily shredded with a fork.
- Once cooked, remove the roast from the crockpot and let it rest for a few minutes before shredding it with two forks.
- Return the shredded beef to the crockpot, mixing it with the juices.
- To serve, fill hoagie rolls with the beef mixture. If desired, top with sliced cheese and place under the broiler for a few minutes until melted.
- Serve with a small bowl of the broth for dipping.
Prep Time: 15 minutes | Cooking Time: 8-10 hours | Total Time: 8-10 hours 15 minutes | Kcal: 500 kcal | Servings: 4 servings
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