We really like this recipe a lot. The Better than Bouillon brand broth makes it taste really good. It does make a difference in taste on which broth you use, I know from experience of trying others.
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| 2 cups |
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Sliced Onions |
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| 3 - 4 lb |
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Beef Chuck Roast Beef |
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| ¼ tsp |
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Ground Black Pepper |
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| 1 tablespoon |
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Vegetable Oil |
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| 4 cups |
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Beef Broth (Better than Bouillon) |
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| 1 tablespoon |
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Worcestershire Sauce |
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| 8 oz |
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Shredded Swiss Cheese |
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| 8-10 |
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Hoagie Rolls (Udi's makes some that are really good and you can find in the freezer section, they are hard dinner rolls.)
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| 1 |
Place onion slices in the bottom of 5-6 quart slow
cooker. |
| 2 |
Sprinkle roast on all sides with pepper. In a large skillet,
brown roast on all sides in hot oil on medium high heat. Remove from skillet and
add to slow cooker on top of the onions. Pour broth and Worcestershire sauce
over roast. |
| 3 |
Cover and cook on low heat settings for 8-10 hours or high
setting for 4-5 hours. Remove from cooker; cool slightly. Use 2 forks to shred
beef. |
| 4 |
Preheat broiler. Sprinkle rolls with cheese. Boil 4 to 5
inches from the heat for 1 to 2 minutes or until cheese is melted. Top with
shredded beef and some of the onions. Serve with a small bowl of cooking liquid
for dipping. |
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