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Ingredients
Beef & Jus:
- 1 cup low-sodium beef broth
- 4 to 6 garlic cloves, minced or crushed
- 3 to 4 pounds beef chuck roast
- 1 bay leaf
- 2½ cups water
- ½ teaspoon dried rosemary
- 8 to 12 oz mushrooms, sliced
- 1 tablespoon vegetable oil
- 1½ teaspoons kosher salt
- 2 packets dry onion soup mix
- ½ teaspoon dried thyme
- 1 tablespoon beef bouillon paste or powder
- 1 teaspoon ground black pepper
Sandwiches:
- 16 oz sliced provolone, mozzarella, or Monterey Jack cheese
- 6 to 8 crusty sandwich rolls
- ½ cup butter, softened (optional)
- ½ teaspoon garlic powder (optional)
- Prepared horseradish sauce
Instructions
- Pat the beef roast dry and season all sides with salt. Heat oil in a skillet over medium-high heat and sear the roast for 1–2 minutes per side until browned. Transfer to the slow cooker and sprinkle with black pepper.
- In the same skillet, add water, beef broth, and bouillon, stirring to loosen the browned bits. Pour this mixture over the beef.
- Add bay leaf, garlic, and mushrooms around the roast. Sprinkle onion soup mix over the top, then add thyme and rosemary.
- Cover and cook on LOW for 8–10 hours (or HIGH for 1 hour, then LOW for remaining time) until the beef is very tender.
- Transfer the roast to a cutting board, rest briefly, then slice thinly against the grain. Keep warm.
- Preheat the broiler. Place rolls cut-side up on a baking sheet. Mix butter with garlic powder if using, spread on rolls, and broil until lightly golden. Flip briefly to crisp the outside, then return cut-side up.
- Add cheese to the rolls and broil just until melted.
- Spread horseradish sauce on the cheese, top with sliced beef and mushrooms, and close the sandwiches.
- Serve hot with small bowls of the jus for dipping.
