- 8
Ingredients
- ngredients:
- 5 pound Beef Chuck Roast
- 2 medium Onions, halved and sliced
- 4 Garlic Cloves, smashed and peeled
- 2 tablespoons Olive Oil
- Kosher Salt & Black Pepper
- 1/2 cup Dry Red Wine {may be substituted with Beef Broth}
- 4 cups Beef Broth
- 1-1/2 cups Water
- 1 bottle of Beer
- 4 packets All Natural Beef Concentrate {or four teaspoons bullion granules}
- 1 tablespoon Soy Sauce
- 8 crusty Hoagie Rolls
Preparation
Step 1
preparation:
Pull out the roast thirty minutes before searing, to bring it up in temperature a bit.
Heat the two tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of the roast with salt and pepper. Once the pan is hot sear each side of the roast for 3-4 minutes. Turn off the heat and deglaze the pan with the half cup of red wine, scraping the browned bits up with a wooden spoon. Beef stock may be substituted.
To a large five quart slow cooker; add the seared roast, onions, garlic, wine reduction, broth, water, beer, beef concentrate and soy sauce. Secure the lid and set the temp to high for 4 hours. {or low for 7-8 hours}
Once cooked, remove the roast and shred with a couple of forks. Remove any large garlic pieces before returning the shredded roast back into the crock pot. Serve the shredded beef and onions on a sliced hoagie. Spoon some of the au jus in little bowls to dunk the sandwiches.