this for Sunday dinner last week and it was good and easy! It tasted good and I
put carrots on the side and chips but we were too full to eat any chips. I put the meat in before I started getting ready for church and by the time I got home it was ready to go!
chuck roast (about 2 1/2-pounds), trimmed of excess fat
salt and freshly ground black pepper
oil, for searing
tablespoons Worcestershire sauce
tablespoon tomato paste
onion or beef broth
bread, sliced lengthwise, for serving
the beef with salt and pepper. Heat the olive oil in a pan at medium high heat
and the beef so that it is brown on all edges. Put the beef in the crock pot
and add the onions, garlic, Worcestershire sauce, tomato paste, and broth.
Place the sleeve in the slow cooker and turn the slow cooker to its lowest
setting. Cover and cook on low for 4 hours, until the meat begins to fall apart
with the pull of a fork.
the meat from the slow cooker and slice the beef into 1/4- inch slices or shred
it, depending on your preference. Ladle off the fat from the top of the jus and
discard. Reserve the jus from the pot. Slather both sides of the French bread
with the cheese and then I broiled the bread so the cheese was melted and the
bread toasted. Top with some of the beef and the onions from the pot. Serve
with a side bowl of the jus.