Categories: Slow Cooker

Ingredients

• 1 tbsp vegetable oil
• 1 1/2 tsp salt, divided
• 1 tsp black pepper, divided
• 3 1/2 lb. boneless chuck roast, trimmed
• 3 medium yellow onions, sliced
• 2 cups beef broth
• 3 tbsp Worcestershire
• 2 tsp garlic powder
• 6 slcies Swiss cheese, halved
• 6 hoagie rolls, halved horizontally

Directions

1. In a large skillet, heat oil over medium-high heat. Sprinkle 1/2 tsp salt and 1/2 tsp pepper all over roast. Add roast to skillet; cook until browned, about 3 minutes per side. Transfer roast to a slow cooker.

2. Add onion to skillet; cook, stirring frequently, until lightly browned, about 3 minutes. Add broth, Worcestershire, garlic powder, remaining 1 tsp salt, and remaining 1/2 tsp pepper. Transfer onion mixture to slow cooker.

3. Cover andc ook on LOW until roast is very tender, about 10 hours.

4. eheat oven to 350.

5. Remove roast and onion from slow cooker, reserving cooking liquid. Shred or chop roast.

6. Place cheese on bottom halves of rolls. Place rolls, cut side up, on a rimmed baking sheet.

7. Bake until rolls are toasted and cheese is melted, about 5 minutes. Divide beef and onion among bottom halves of rolls. Top with top halves of rolls. Serve with reserved cooking liquid for dipping.

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