Crock Pot French Dip Sandwich

Ingredients

• 1 (2 1/2 to 3-pound) boneless chuck roast, trimmed of excess fat
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper
• 2 large onions, sliced
• 2 cups beef broth (1 can is fine)
• 2 tbsp Worcestershire sauce
• 1 bay leaf
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 6 hoagie rolls
• 12 slices provolone cheese

Directions

1. Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side.
2. Transfer to a Crock Pot.
3. Add onions to the skillet and cook until lightly browned, about 3 minutes.
4. Add onions to Crock Pot along with remaining 1/2 teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours.
5. Heat oven to 375 degrees. Cut rolls in half and line insides with cheese slices, using 2 slices per hoagie roll. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.
6. Remove the meat from the Crock Pot and place in a bowl. Use a fork to shred it.
7. To serve, stuff each hoagie with beef and onions and serve with cooking liquid.