Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Season all sides of the chuck roast generously with salt and pepper.
- Sear the roast in the hot skillet on all sides until browned, about 1-2 minutes per side. Transfer the roast and any pan juices to your slow cooker.
- Sprinkle the onion soup mix over the roast. Add the water and beef broth to the slow cooker. Cook on high for 4-6 hours or on low for 8-10 hours, until the meat shreds easily with a fork.
- Remove the roast from the slow cooker and shred it. Serve the shredded meat on sliced rolls, topped with cheese. Toast under the broiler until the cheese melts and the bun is toasted. Serve with the slow cooker juices as au jus for dipping.
Nutrition
Notes
You can cook the roast directly from frozen; just add a couple of extra hours to the cooking time. Searing the meat is optional but adds 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.