Pot Roast Dip Recipe

Directions

1. 1

   Prepare the Chuck Roast

   Season the chuck roast with salt and black pepper on all sides.

2. 2

   Sear the Meat

   In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned chuck roast and sear for about 4-5 minutes on each side until browned. Remove from skillet and set aside.

3. 3

   Sauté the Onions and Garlic

   In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

4. 4

   Combine Ingredients in Slow Cooker

   Transfer the seared roast back into the slow cooker. Pour in the sautéed onions and garlic, beef broth, and Worcestershire sauce.

5. 5

   Cook the Roast

   Cover and cook on low for 8 hours or high for 4 hours until the meat is tender and easily shredded.

6. 6

   Shred the Meat

   Once cooked, remove the roast from the slow cooker and shred it using two forks. Return the shredded meat to the broth in the slow cooker.

7. 7

   Prepare the Hoagie Rolls

   Slice the hoagie rolls lengthwise, but not all the way through, and place a slice of provolone cheese inside each roll.

8. 8

   Assemble the Sandwiches

   Using a slotted spoon, fill each hoagie roll with shredded pot roast and some of the broth from the slow cooker.

9. 9

   Garnish and Serve

   Sprinkle fresh parsley on top and serve with extra broth on the side for dipping.