Italian Beef Sandwiches

I wanted something super easy that I could just throw in the crock pot and walk away. On this day I left the house at 8am and didn’t get home until 10pm so I wanted my Husband to be able to reach into the crock pot and eat whenever he was ready. When I got home that night, he raved about this beef and that he couldn’t stop eating it. It tasted the best the 1st day but still good as leftovers.
Makes 7-8 sandwiches
Ingredients:
1 (2.5-3 lb.) chuck roast (Rib Chuck Shoulder Rib Roast Boneless, 2.5 pounds from Albertson’s) or a delicious Prime Chuck Roast from The Butcher Shop in La Verne, California
3 garlic cloves, minced
2 cans of beef broth or 3 cups of boiling water with 2 beef bouillon cubes dissolved
1 tbsp. of Italian Seasoning
Salt and pepper to taste
1 medium white onion, chopped
1 loaf of French bread
1 package of sliced smoked provolone cheese or your favorite cheese
Optional: you can add cubed potatoes and carrots to the bottom of the pot as well. add more water to the pot if you add these vegetables
Directions:
1.  Take roast out of the package and wash it down with water. Pat dry and place in the bottom of the slow cooker.
2.  In a medium bowl, combine the garlic beef broth, Italian seasoning, salt and pepper, and onion. Stir until well combined.
3.  You can also rub in a pinch or so of salt, pepper, and Italian seasoning onto both sides of the meat for extra flavor.
4.  Pour the contents in the bowl over the meat in the slow cooker.
5.  Cook on slow or your lowest setting for 7-8 hours. When done, shred the beef with two forks and return to the slow cooker.
6.  Cut French bread into big enough slices to make a sandwich.
7.  Place a slice of cheese on each side of the bread.
8.  Broil the bread in the oven for a few minutes until it is nice and toasty.
9.  Place slices of the meat and onions inside of the bread when bread it ready. Use the juice (liquid) from the crockpot as a dipping sauce similar to au jus sauce for the sandwiches. You can also use condiments such as Dijon mustard, mayonnaise, or creamy horseradish to spread on the bread.
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