- 1 cup of water
- 2 cloves of garlic, minced
- 1 teaspoon of Worcestershire sauce
- Freshly ground black pepper, to taste
- 6 fresh hoagie rolls or French bread
- Sliced provolone or Swiss cheese (optional)
Equipment Needed
- Slow cooker
- Knife and cutting board
- Mixing bowl
- Measuring cups and spoons
- Tongs or a fork for shredding meat
- Ladle for serving
Step-by-Step Instructions
The first step in this cooking adventure is the easiest part: placing the beef chuck roast right into the slow cooker. I have to admit, there’s something therapeutic about prepping the meat—when I unwrap it, the scent is so rich that it instantly gets my stomach growling. Once I’ve placed the meat inside, I sprinkle the onion soup mix directly on top. You’ll want to ensure that the spices cover the roast well. Don’t skimp on this step; it makes a huge difference in flavor!
Next, I pour in the beef broth and add a cup of water. You might be tempted to skip the water, thinking the broth is enough, but trust me—this extra liquid helps create a more tender texture as the meat cooks. As I mix the minced garlic and Worcestershire sauce into the liquid, I relish the harmonious blend of aromas that waft through my kitchen. After this, I season it with a dash of freshly ground black pepper, setting the mood for what’s to come.
Then, I cover the slow cooker and let it do its thing on low for about 8 hours. Let me tell you, the wait can feel eternal! I’ve occasionally opened the lid too early out of sheer impatience, and while it didn’t ruin the meat, it definitely interrupted the cooking process. So, resist the urge to peek! About halfway through, I usually check the progress, and it’s like a mini celebration each time I see how perfectly the beef is turning into a juicy masterpiece. (See the next page below to continue…)