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Ingredients
4 to 5 Pound chuck roast
2 Tablespoons canola oil
1 Teaspoon Kosher salt
1/2 Teaspoon coarse ground black pepper
1 Cup beef broth
1 Tablespoon Worcestershire Sauce
1 Can dark beer
1 Yellow onion, diced
6 Hoagie rolls
2 Tablespoons butter
12 Slices Provolone cheese
Instructions
In a large Dutch oven add the canola oil and heat on high. Add the Kosher salt and pepper to your chuck roast. Brown on both sides aggressively (3-5 minutes on each side). Don�t move the beef before flipping (this lets the meat get a deep crust).
In a crockpot add the meat, any meat juices from the pan, beef broth, Worcestershire sauce, beer and onions. Cook on LOW for 6 hours. Remove the meat and slice thickly.
To assemble, butter your hoagie rolls and toast. Top with provolone cheese.
In a small bowl add a cup of the liquid from the crockpot and dip the sandwich in the bowl.