Description
Tender, slow-cooked roast with rich au jus, served in soft rolls for a cozy meal.
Ingredients
- 3–4 lb halal chuck roast
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1/4 cup soy sauce (or tamari)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 bay leaf
- 6–8 soft sandwich rolls or baguette halves
- Optional: provolone or Swiss cheese slices
- Butter for toasting rolls
Instructions
- Pat the roast dry and season lightly with pepper, thyme, and onion powder. Sear for extra flavor if desired.
- Place sliced onions and minced garlic in the bottom of the crockpot. Lay the roast on top.
- Pour beef broth, soy sauce, and Worcestershire over the roast. Add the bay leaf.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until the meat is fork-tender.
- Remove the roast, shred with two forks, and strain the cooking liquid to make au jus.
- Butter and toast rolls, pile on shredded beef, top with cheese if desired, and dip into hot au jus.
Notes
Cooking on LOW yields the most tender meat. Skim fat from the au jus for a silky texture.
- Prep Time: 15 minutes
- Cook Time: 540 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American