Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Season all sides of the chuck roast generously with kosher salt and freshly ground pepper.
- When the oil shimmers, place the roast in the hot pan. Sear it on all sides by letting it sit without moving for one to two minutes on each side before flipping. This quickly browns the roast for flavor.
- Transfer the roast and any pan juices to your slow cooker. Sprinkle the onion soup mix over the roast. Add the water and beef broth.
- Cook on high for 4 to 6 hours or on low for 8 to 10 hours.
- When the meat shreds easily with a fork, remove the roast from the slow cooker and shred it.
- Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Place the cheese and top bun under the broiler until the cheese melts and the bun toasts.
- Serve the sandwiches with the slow cooker juices as au jus for dipping.
Nutrition
Notes
If you use a frozen roast, you do not need to thaw it first. Add it directly to the slow cooker with the other ingredients, but increase the cooking time by at least two hours.
Searing the meat is optional. You can skip searing and place the seasoned roast directly into the slow cooker for a simpler preparation.
Leftovers keep in the refrigerator for 3 to 4 days and work well in other dishes like tacos or chimichangas.
The meat and au jus sauce can be frozen separately in airtight containers for 2 to 3 months. Reheat before serving.