Tender slow-cooked beef seasoned with herbs and spices that make it taste great. Served on toasted hoagie rolls with melted provolone cheese and a tasty au jus to dip them in.
Ingredients:
- 3 lbs beef chuck roast
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tbsp honey
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- 1/2 tsp black pepper
- 8 hoagie rolls
- 8 slices provolone cheese
- 1/4 cup butter, melted
- 2 cloves garlic, minced
Instructions:
Place beef chuck roast in a crock pot
In a mixing bowl, combine beef broth, soy sauce, Worcestershire sauce, honey, rosemary, thyme, garlic powder, and black pepper
Pour over the beef
Cover and cook on low for 8 hours or until beef is tender and easily shreds
Preheat oven to 350F 175C
Split hoagie rolls and place on a baking sheet
Remove beef from the crock pot and shred using two forks
Return shredded beef to the crock pot to keep warm
Brush the inside of each hoagie roll with melted butter mixed with minced garlic
Toast hoagie rolls in the preheated oven for 5 minutes
Fill toasted hoagie rolls with shredded beef and top with a slice of provolone cheese
Serve beef dips with reserved cooking juices for dipping
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