Prep 8 mins
Cook 3 hrs 30 mins
Everyone loves these sandwiches! Chuck roast is slowly oven-simmered in a delicious blend of broth, soy sauce, garlic and oregano then shredded to make a luscious beef sandwich. Make it leaner by trimming visible fat off of the roast and let it cool overnight in its cooking liquid to allow fat to separate to the top. Prep time includes overnight cooling.
- 2 1⁄2 lbs chuck roast, trimmed of all visible fat
- 2 cups beef broth
- 1 cup tamari or 1 cup soy sauce
- 3 cups water
- 4 cloves garlic, sliced
- 2 teaspoons dried oregano
- 3 bay leaves
- 1⁄2 teaspoon fresh coarse ground black pepper
- salt (generally, no extra salt is needed)
- 4 -6 hoagie rolls, buttered and toasted
- 10 -12 slices mozzarella cheese or 10 -12 slices provolone cheese (or more)
- Preheat oven to 350 degrees F.
- Place roast, broth, soy sauce, water, garlic, oregano, bay leaves, and black pepper in a large Dutch oven.
- Cover and cook for about 1 hour at 350 degrees F, then reduce heat to 325 degrees F and cook, covered, for another 2 to 2-1/2 hours, until meat is tender and falling apart.
- Let cool overnight in refrigerator.
- The next day, remove separated fat from the top of liquid, shred beef and reheat, covered, until heated through.
- Assemble sandwiches with meat and cheese on butter-toasted hoagie rolls; heat sandwiches to melt cheese, then serve and expect no leftovers!
I made this in the crockpot because I didn't have enough time to watch over it in the oven. It turned out great! I did add a little cornstarch to some broth and mixed it back in to make the meat a little less "drippy". The family loved, and my husband and I are looking forward to taking the rest to work for our lunch!