Description
These pot roast sandwiches are made with tender, slow-cooked beef, topped with melted cheese and served on crusty bread for an unforgettable meal.
Ingredients
Scale
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 rolls for sandwiches
- 8 slices provolone cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned.
- Transfer the roast to a slow cooker and add the Worcestershire sauce, beef broth, onion, and garlic.
- Cover and cook on low for 8-10 hours or until the meat is fork-tender.
- Remove the roast and shred the meat with two forks.
- Serve the shredded meat on rolls, topped with provolone cheese.
- Optional: melt the cheese under a broiler for a couple of minutes before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Sandwiches
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg