Slow Cooker Pulled Beef Sandwiches
Ingredients
- 3-4 pound chuck roast
- 1 large white onion
- 4 garlic cloves peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup low sodium beef broth
- 2 tablespoons low sodium soy sauce
- Hoagie or french rolls
- Provolone cheese slices optional
Preparation
Peel the onion and cut into quarters. Place half of the onion in the bottom of the slow cooker. Peel and slice the garlic.
Combine the salt, pepper, garlic powder and onion powder in a small bowl.
Rub the olive oil all over the roast, then sprinkle with the spice mix.
Heat a large skillet (preferably cast iron) over medium-high heat. Sear the roast for 1-2 minutes on each side, then transfer to the slow cooker.
Pour the broth and soy sauce around the sides of the roast. Place the garlic and remaining onions on top.
Cover and cook on LOW for 7-8 hours, or on HIGH for 5-6 hours. If the meat does not shred easily after the cooking time is up, cook for an additional hour.
Transfer meat to a cutting board and shred with two forks. Strain the juices and reserve for serving as a dip.
For sandwiches, preheat the oven to 350 F. Arrange the rolls on a baking sheet and heat for 5 minutes, with the rolls split open. Switch the oven to broil, stuff with the beef, top with cheese and broil for a few minutes, or until the cheese is bubbly and starting to brown. Serve with juices from the slow cooker.
