Wednesday, September 12, 2018



  • 2 1/2 cups low-sodium beef broth
  • 1/4 cup low sodium soy sauce
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 tsp honey
  • 3 lbs chuck roast
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp olive oil
  • 1 sprig fresh rosemary-1/4 tsp dried
  • 1 sprig fresh thyme-1/4 tsp dried
  • 1 large yellow onion, sliced
  • 6 cloves garlic, minced (2 Tbsp)
  • 6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes cut into thirds
  • 3 Tbsp butter
  • 6 deli slices provolone or swiss cheese halved


  1. In a bowl (or large liquid measuring cup used to measure broth), whisk together broth, soy sauce, Worcestershire and honey, set aside. 
  2. Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper.
  3. Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7 quart slow cooker, while leaving oil in pot.
  4. Add onion and seasonings to pot and saute 3 minutes, add garlic and saute 30 seconds longer. 
  5. Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast. 
  6. Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions. Shred roast with two forks while removing excess fat.
  7. If needed season broth and beef with a little salt, if you find it a little too salty for your liking add in a little water to broth mixture.
  8. Pour broth mixture in slow cooker through a fine mesh sieve into a bowl and discard mixture in sieve.
  9. Return roast to now empty slow cooker, toss with 1/3 cup of the strained broth mixture.
  10. For buns, heat oven to 350 degrees. Cut buns through the center, place buns cut side up on a rimmed baking sheet.
  11. Spread butter on each side then toast in preheated oven about 7 - 8 minutes, add cheese to one of of each bun and toast until melted, about 2 minutes longer. 
  12. Layer beef over rolls and top with remaining half. Serve warm with remaining broth for dipping.

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