Start with a nicely trimmed beef roast. Salt and pepper to taste.
Over medium high heat add two teaspoon oil and when hot brown the roast. About three minutes per side.
Move roast to the crock pot. Add two large sliced onion to the pan and cook for a few minutes until clearing then add two cloves of garlic and cook one more minute. Move to the crock pot.
Add two cups beef broth, 1/4 cup soy sauce and two tablespoons Worcestershire sauce. Mix well.
Cook on low for 7 hours but at the 5-hour mark remove meat and slice across the grain into 1/4 inch slices and return to the crock pot to cook for final 2 hours.
To serve, cut hoagie buns into half. Top the bottom half with meat and provolone cheese. Cook under a broiler for a few minutes until cheese is nicely brown. Also toast tops of buns for a brief time.
Serve with the cooking solution for dipping.
Choose a beef roast that has some marbling. But avoid a roast that has too much connective tissue that you will need to sort out later.
The crock pot needs to be big enough for the beef to fine with some space around it. 3 1/2 qt or above will probably be fine depending on shape of meat and the crock pot.
Brown the beef before adding to the crock pot will add good flavor to the beef.
Cook the onion a bit before adding to crock pot.
Cut the beef across the grain.
Use the cheese of your choice but provolone cheese is my first choice followed by mozzarella or Monterey Jack cheese. avoid strong cheeses like sharp cheddar.
Nutrition is only for the meat and not for sauce, bun, or cheese.
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