One Beef Roast - Four American Sandwiches by inpatskitchen - Recipe Print View

Season the chuck roast with salt and pepper. Heat the olive oil in a wide skillet and sear the meat well. Place the roast in your slow cooker (crock pot). Stir together, the broth, wine, Worcestershire, onion, garlic, 1 teaspoon salt, and 1 teaspoon pepper. Pour this over the chuck roast and set your slow cooker on Low. Let it cook for 7 to 8 hours, or until the beef shreds easily. Transfer the roast to a baking sheet, and shred with two forks. Reserve the jus for serving. For the French Dip: Cut the roll open but not in two. Place some beef in the roll, and cover with two slices of provolone. Place the sandwiches in a 350°F oven to heat and melt the cheese. Serve with some of the reserved jus, that's been fine-strained. For the Philly: Proceed in the same manner as the French Dip, but add the green peppers and onions to the sandwich. Dipping sauce is optional. For the Italian: Place some beef in an opened roll, and spoon over some unstrained jus. Top with the giardiniera and pepperoncini. For the Po'Boy: Spread the opened rolls with mayo, add the shredded beef along with some of the unstrained jus, and top with the tomatoes and shredded lettuce. Pickles are optional.