2 Tbsp. cooking oil vegetable or canola
4 lb. beef Chuck roast
21 oz. Campbell's beef consomme (two 10.5 oz. cans)
¼ cup Worcestershire sauce
3 Tbsp. dried minced onion or 1/2 cup fresh white onion
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
½ tsp. salt
½ tsp. black pepper
8 small hoagie rolls
8 slices provolone cheese
fresh parsley optional
Heat a large skillet or cast iron pan over medium high heat, add the vegetable oil and sear the chuck roast on all sides, 2-3 minutes per side. Use a pair of tongs to hold the chuck roast when searing on the edges. Remove from the heat and add the seared chuck roast to the slow cooker.
To the slow cooker, add the beef consomme, worcestershire sauce, dried minced onion, and the seasonings. Cook on HIGH or 5 hours or on LOW for 9 hours, or until the chuck roast is very tender and falling apart.
Preheat the oven to 350℉ and prepare a baking sheet with parchment paper. Remove the chuck roast from the slow cooker and let rest for 10 minutes. Shred with two forks, remove any fatty pieces. Cover with foil.
Skim the fat from the juice in the slow cooker using a ladle or spoon and discard. Or you can use a paper towels to blot the grease.
Cut the provolone slices in half. Slice the hoagie rolls in half and place the bottom halves on the prepared baking sheet. Add about 5-7 oz of the shredded chuck roast to each hoagie roll. Lay 2 provolone halves over the chuck roast (sprinkle with chopped fresh parsley if desired) and place the top halves of the buns on top.
Bake in the oven for 10 minutes or until the cheese has melted and the rolls are lightly crisp.