Ingredients
Equipment
Method
Slow-cook the roast
- Place the beef chuck roast in the crockpot, arranging it so it lies mostly flat for even cooking. Set the lid in place and ensure the roast stays submerged later once the liquid is added.
- Whisk together au jus gravy mix, Italian dressing mix, beef broth, Worcestershire sauce, and minced garlic, then pour the mixture over the roast until it’s well coated. Cover immediately so the flavors start building.
- Cook on low for 8 hours, or on high for 4–5 hours, until the beef is completely fall-apart tender. Keep the lid closed during cooking for best heat retention.
Shred and thicken the au jus
- Remove the beef from the crockpot and shred it with two forks until no large chunks remain. Return the shredded beef to the crockpot to soak up the juices.
Assemble and melt cheese
- Pile the shredded beef onto the toasted hoagie rolls, then top each sandwich with provolone cheese. Keep the beef mounded so the cheese melts over the edges.
- Broil for 2 minutes until the provolone is melted and lightly softened, with visible steam rising from the hot au jus beneath. Watch closely so the cheese doesn’t brown too much.
Serve
- Serve immediately with a cup of the au jus from the crockpot in a ramekin for dipping. Add a second ramekin if you want easy dunking for a crowd.
Notes
Pro tip: shred the roast back into the au jus right after cooking so the beef stays juicy and flavorful for sandwiches. Refrigerate leftovers in an airtight container up to 3–4 days; reheat in the microwave or on the stove with a splash of au jus. Freezing is not recommended for the assembled sandwiches, but you can freeze the shredded beef and au jus for up to 2 months and reheat to serve. For a lighter option, use reduced-sodium beef broth and choose a low-sodium au jus gravy mix if available.