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Ingredients
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Beef and Broth
Sandwich Assembly
Method
Beef Preparation
Sear the Beef
In a large skillet over medium-high heat, sear the beef chuck roast on all sides until browned, about 3-4 minutes per side. Remove from heat and set aside.
Prepare the Broth
In a slow cooker, add the beef broth, sliced onion, minced garlic, bay leaves, dried thyme, salt, and black pepper. Stir well to combine.
Cook the Beef
Place the seared beef into the slow cooker, submerging it in the broth mixture. Cover and cook on low for 8 hours or until the beef is tender and shreds easily.
Sandwich Assembly
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it using two forks. Discard bay leaves.
Assemble the Sandwiches
Layer the shredded beef on the bottom half of each roll and top with two slices of provolone cheese. Place the top half of the roll on each sandwich.
Melt the Cheese
Place the assembled sandwiches in the oven for about 5-7 minutes, or until the cheese melts and the rolls are slightly toasted.
Serve with Au Jus
Serve the sandwiches warm with a small bowl of the reserved broth from the slow cooker for dipping.
