Description
Tender pot roast cooked low and slow and served on crusty bread with provolone cheese. A super easy make-ahead meal!
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 2-½ pounds Chuck Roast
- ½ whole Onion, Quartered
- 2 cups Low Sodium Beef Broth
- 1 whole Bay Leaf
- 12 slices Provolone Cheese
- 6 whole Sandwich Rolls
- Salt And Pepper, to taste
- 1 Tablespoon Extra Virgin Olive Oil
- 2-½ pounds Chuck Roast
- ½ whole Onion, Quartered
- 2 cups Low Sodium Beef Broth
- 1 whole Bay Leaf
- 12 slices Provolone Cheese
- 6 whole Sandwich Rolls
- Salt And Pepper, to taste
Preparation
Add olive oil into a large pot over high heat. Season chuck roast with salt and pepper. Add roast to the pan and sear over high heat until the roast is browned on all sides.
Add the roast to the slow cooker along with the onion, beef broth and bay leaf. Cover and cook on the low setting for 6-8 hours. (I have found cooking it on high for 4 hours is not enough time for the meat to become tender.)
Remove roast from the slow cooker and slice or use forks and shred. Strain the onions from the broth (make sure to reserve liquid). Set onions aside to serve on top of sandwiches if desired. Skim fat from broth (if any). Set aside.
Heat the broiler in your oven. To assemble the sandwiches layer sliced or shredded beef on the bottom half of each roll and top each with two slices of provolone cheese. Set them on a baking tray. Place sandwiches under the broiler until the cheese is melted. Serve warm with a side of broth.
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