Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
- When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing should not take very long; you just want to quickly brown the roast to add flavor and seal in the juices.
- Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
- When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.
Nutrition
Notes
You can cook the roast from frozen; just add it to the slow cooker with the other ingredients and increase the cooking time by at least a couple of hours. Searing the meat is optional; you can skip this step and still get delicious sandwiches. Leftovers can be stored in the refrigerator for 3-4 days and are great for other dishes. The meat and au jus can be frozen separately for 2-3 months. For an Instant Pot version, sear the roast, then add water and scrape up browned bits. Return roast and other ingredients, cook on high pressure for 60 minutes, followed by a 15-minute natural pressure release.