Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
- When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides for a minute or two on each side until browned. This adds flavor and seals in juices.
- Transfer the seared roast and any pan juices to your slow cooker. Sprinkle the dry onion soup mix over the roast. Add the water and beef broth.
- Cook on high for 4-6 hours or on low for 8-10 hours, until the meat is tender and shreds easily with a fork.
- Remove the roast from the slow cooker and shred it using two forks. Serve the shredded meat piled onto sliced crusty rolls. Top with a slice of Swiss or provolone cheese.
- Toast the cheese and top bun under the broiler until the cheese melts and the bun begins to toast. Serve with the juices from the slow cooker as au jus for dipping.
Nutrition
Notes
You can cook the roast from frozen; add about two extra hours to the cooking time. Searing the meat is optional but recommended for flavor. Leftovers can be stored in the refrigerator for 3-4 days and are great for other dishes. The meat and au jus can be frozen separately for 2-3 months. For an Instant Pot version, sear the roast, then add liquids and cook on high pressure for 60 minutes, followed by a 15-minute natural pressure release.