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imagine coming home to the mouthwatering
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smell of tender juicy beef ready to pile
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onto a sandwich that's the magic of slow
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sandwiches here's how to make them
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without any stress plus some tips to
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make them even better First grab a 3 to
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4 lb chuck roast trust me it's the
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perfect cut for shredding season it
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generously with salt pepper garlic
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powder and a little smoked paprika for
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that extra kick don't skimp on the
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this is where the flavor starts here's a
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tip use a meat thermometer to ensure
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your roast reaches the perfect internal
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temperature for shredding and for even
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more flavor let it marinate overnight in
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the fridge heat up some oil in a skillet
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until it's nice and hot use a high smoke
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point oil like canola or vegetable oil
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sear the roast on all sides until you
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get a beautiful Golden Crust avoid
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overcrowding the pan to ensure even
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searing this step is worth the few extra
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minutes because it locks in the flavor
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Pat the roast dry before searing for the
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best crust once it's seared toss it into
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your slow cooker now comes the flavor
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bomb pour in a cup of beef broth a
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splash of werer sauce and a few slices
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of onions I like to throw in some
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Rosemary or thyme if I have it on hand
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set your slow cooker to low for 8 hours
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trust me slow and steady wins the flavor
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race here tip avoid lifting the lid too
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often each Peak can add 20 30 minutes to
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the cooking time trick if you're short
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on time you can set it to high for four
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5 hours but low and slow is always best
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by dinner time the beef will be fall
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apart tender just grab two forks and
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shred it right in the juices for extra
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flavor let the shredded beef soak in the
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juices for a few minutes before serving
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toast up some hogi rolls and pile on the
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beef top it with melty provolone cheese
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or crispy pickles if you're feeling
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fancy for an extra kick try adding a
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dash of hot sauce or a Sprinkle of fresh
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honestly the hardest part is waiting for
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it to cook but once you take that first
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bite it's so worth it simple ingredients
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minimal effort and maximum flavor that's
