About the Recipe
Ingredients
2.25 - 4 LB Shoulder Roast
2 TBSP Oil
2 TBSP of Each: Salt, Pepper, Minced Onion
3 TBSP of Butter
1 White Onion
2 TBSP Minced Garlic
1 Packet of Au Jus Gravy Mix
2 C Beef Broth
Sub Bread
10-12 Slices of Provolone Cheese
Preparation
Step 1
Rub the shoulder roast with oil and season it with salt, pepper, and minced onion. Place it in a buttered skillet to sear on both sides. Move the roast to a slow cooker.
Step 2
Melt a tablespoon of butter in a skillet and soften the onions. Stir in minced garlic, au jus gravy mix, and beef broth, allowing it to simmer for 5 minutes. Pour the mixture over the beef in a slow cooker and cook on low for 8 hours.
Step 3
Take the roast out of the slow cooker and shred it. Place the shredded meat back into the crockpot.
Step 4
Take a sub roll and cut it in half. Spread butter on both sides of the bread, add slices of provolone cheese, and toast until the cheese melts. Add shredded beef to the sandwich. Serve some of the leftover liquid from the slow cooker alongside the sandwich for dipping.