Tested time and yield
- Prep
- 25 min
- Cook
- 420 min
- Total
- 445 min
- Yield
- 6 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Season the chuck roast with salt and pepper. Brown it in oil in a large skillet or the slow-cooker insert, 3 to 4 minutes per side.
- 02
Place onion and garlic in a slow cooker. Set the roast on top and add consommé, broth, Worcestershire, soy sauce, thyme, and bay leaf.
- 03
Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef yields easily to a fork.
- 04
Transfer the roast to a tray, rest 15 minutes, then slice or shred. Strain the cooking liquid and skim off fat; season the jus to taste.
- 05
Toast the rolls, fill with beef and provolone, and broil until the cheese melts. Serve with hot defatted jus.
- 06
Tip: The long braise produces a richer dipping jus and more succulent beef than the quick deli-roast-beef version.
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