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chuck roast canola oil kosher salt fresh coarse ground black pepper beef broth condensed French onion soup Worcestershire sauce beer yellow onion cremini mushrooms green bell pepper hoagie butter Provolone cheese
Viewed: 100 - Published at: 8 years agoIngredients
- 4 -5 lbs chuck roast
- 2 tablespoons canola oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh coarse ground black pepper
- 1 cup beef broth
- 1 (10 1/2 ounce) can condensed French onion soup
- 1 tablespoon Worcestershire sauce
- 1/2 cup beer, we like strand brewing company any dark beer will work though
- 1 yellow onion, sliced into 1/4-inch slices
- 8 ounces cremini mushrooms, sliced
- 1 green bell pepper, sliced into 1/4-inch slices
- 10 hoagie rolls
- 4 tablespoons butter
- 10 slices provolone cheese
Method
- Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth and soup).
- Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high.
- Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!
- Cook on low for 8 hours.
- Add in the onion, mushrooms, and bell pepper in the last hour of cooking.
- To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.
- With a very sharp knife cut your beef against the grain.
- Add you cheese of choice, some of the meat and top with the cooked veggies.
- I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.
