Crock Pot French Dip Sandwiches
1 tablespoon Vegetable oil
1 (2½ to 3-pound) boneless chuck roast, trimmed of excess fat
1 teaspoon salt, divided
½ teaspoon pepper
2 large onions, sliced
2 cups beef broth (1 can is fine)
2 tablespoons Worcestershire sauce
1 bay leaf
1 garlic clove, minced
¼ teaspoon dried thyme
6 hoagie rolls
12 slices Provolone cheese
Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side. Transfer to a slow cooker.
Add onions to the skillet and cook until lightly browned, about 3 minutes. Add onions to crock pot along with remaining ½ teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours.
Heat oven to 375 degrees. Cut rolls in half and line insides with cheese slices, using 2 slices per hoagie roll. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.
Remove the meat from the crock pot and place in a bowl. Use a fork to shred it.
To serve, stuff each hoagie with beef and onions and serve with cooking liquid.