2 cups thinly sliced yellow onions
4 cloves minced garlic
2 (10 ounce) cans low sodium beef broth
2 teaspoons red wine vinegar or white vinegar
1 tablespoon dried thyme
2 pounds beef chuck roast
1 tablespoon salt
8 french sandwich rolls, split in half horizontally and toasted
Optional:
16 slices of provolone or swiss cheese
Prepared horseradish
Mustard
Cheese
Add everything from onions to dried thyme into a 6-quart slow cooker, stir until combined. Season beef with salt and submerge into slow cooker.
Cook on low for 8 hours or on high for 4 hours.
Remove beef and shred with a fork.
To make au jus sauce for dipping simply remove 2 cups of cooking liquid and strain.
Return shredded beef to slow cooker and mix in with remaining liquid.
To build sandwich: Place 1 cup of shredded beef and onions onto the bottom of a french roll. Spoon 4 tablespoons of the cooking liquid directly onto the beef. If you feel so inclined, top with cheese, horseradish or mustard. Serve with a side of au jus and fries!
Pro Tip: Sear your beef before adding it to the slow cooker. Set a large skillet to medium high heat and add 2 tablespoons vegetable oil. When oil is hot carefully sear beef on all sides, 2 minutes per side or until golden brown.