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Slow-cooked beef chuck roast turned into tender, shredded beef served on hoagie rolls with melted provolone cheese and flavorful au jus for dunking, ideal for slow cooker or campfire preparation.

Ingredients

Scale
  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 4 hoagie rolls
  • 4 slices provolone cheese (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the beef chuck roast dry with paper towels.
  2. Rub the roast with olive oil, salt, black pepper, garlic powder, and onion powder.
  3. Optional: Heat a skillet over medium-high and sear the roast on all sides until browned, about 3–4 minutes per side.
  4. Transfer the browned or unbrowned roast into the Crockpot.
  5. Whisk together beef broth, Worcestershire sauce, and soy sauce; pour the mixture over the roast in the Crockpot.
  6. Cover and cook on low for 8 hours, or until the beef shreds easily with a fork.
  7. Remove the roast from the Crockpot and let it rest for about 5 minutes.
  8. Shred the beef with two forks into bite-sized pieces.
  9. Return the shredded beef to the Crockpot to soak in the cooking juices for a few minutes.
  10. Slice the hoagie rolls open.
  11. Optional: Melt provolone on the rolls under the broiler for 1–2 minutes until gooey.
  12. Optional campfire finishing – build a coal bed, place a grill grate, and heat a cast iron skillet until a drop of broth sizzles.
  13. Optional campfire finishing – toast rolls on the grate or in foil until golden.
  14. Optional campfire finishing – sear shredded or sliced beef in the hot skillet in small batches with a splash of broth until browned, using tongs to toss.
  15. Assemble sandwiches by filling hoagie rolls with the shredded beef and reserve the cooking liquid as au jus for dipping.
  16. Optional: Garnish sandwiches with fresh parsley.

Notes

The recipe is very suitable for campfire cooking by recreating the searing and toasting steps over coals and a grill grate for added smoky flavor., Leftovers can be stored in greaseproof paper or sealed bags and make a satisfying portable snack for camping or trail hiking., Be sure to maintain steady heat and a good ember bed when cooking over a campfire to avoid soggy or poorly heated food., Beef broth can be substituted with vegetable broth for a different flavor if preferred., Cheese and pickles can be added for enhanced flavor variations., Wrapping sandwiches in leaves or tortillas can help avoid mess while eating outdoors.

Nutrition

Find it online: https://cookerygood.com/crafting-crockpot-french-dip-sandwiches-a-trailside-feast-guide/