Ingredients
Scale
- 2 lb beef chuck roast
- 1 tbsp olive oil
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 8 slices marble rye bread
- 1½ cups shredded sharp cheddar cheese
- 4 slices American cheese (optional, for extra creaminess)
- Pickles and au jus for serving
Instructions
- Season the beef chuck roast generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until deeply browned, about 3 minutes per side.
- Transfer the seared roast to the slow cooker. Add onion, garlic, beef broth, Worcestershire sauce, thyme, and smoked paprika.
- Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fork-tender.
- Remove beef from slow cooker and shred using two forks. Return shredded beef to the slow cooker and stir to combine with cooking liquid.
- Preheat oven to 375°F (190°C). Place rye bread slices on a baking sheet, top with shredded beef, then sprinkle with cheddar and optional American cheese.
- Bake for 8–10 minutes, or until cheese is melted and bubbly and bread is golden and crispy.
- Serve hot with pickles and a small bowl of au jus for dipping.
Notes
- For extra richness, stir 2 tbsp butter into the shredded beef before assembling sandwiches.
- Leftover beef makes excellent tacos, fries toppings, or wraps the next day.
- Use ciabatta rolls or hoagie buns instead of rye for a different texture.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooking, Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 sandwich
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 1180mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
