Description
Tender, slow-cooked beef tucked into crusty rolls, served with steaming jus for dipping.
Ingredients
- 3–4 lb halal beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1/2 cup dry red wine (optional) or extra broth
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp Worcestershire-style sauce
- 2 bay leaves
- 1 tsp dried thyme
- 6–8 crusty rolls or hoagie buns
- Sliced provolone or Swiss cheese (optional)
- 2 tbsp cornstarch + 2 tbsp cold water (for thickening jus, optional)
Instructions
- Pat the roast dry and season all over with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat. Sear the roast 3–4 minutes per side until browned. This step locks in flavor but can be skipped for a quicker start.
- Place sliced onions and minced garlic in the bottom of the slow cooker.
- Add the seared roast on top.
- Whisk together broth, wine (if using), soy sauce, tomato paste, Worcestershire-style sauce, thyme, and pour over the roast. Add bay leaves.
- Cover and cook on LOW for 480–540 minutes or HIGH for 240–300 minutes, until the beef shreds easily with two forks.
- Remove the roast to a cutting board and shred with forks. Discard bay leaves.
- Strain the cooking liquid into a saucepan; skim fat if desired.
- For a slightly thicker dipping jus, bring the liquid to a simmer and whisk in a cornstarch slurry until it reaches your preferred consistency.
- Pile shredded beef onto rolls, top with cheese if you like, and place under a broiler for 1–2 minutes to melt.
- Serve with warm jus for dipping.
Notes
Choose a well-marbled chuck roast for the best shredding texture. Don’t rush the cook time, as low and slow gives the deepest flavor and tenderness.
- Prep Time: 15 minutes
- Cook Time: 540 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American