Ingredients
Method
- Sear the Beef
- Heat olive oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper. Sear on all sides until browned (about 3–4 minutes per side).
- Slow Cook
- Transfer beef to a slow cooker. Add onion, garlic, beef broth, and thyme. Cover and cook on low for 8 hours or high for 4–5 hours until fork-tender.
- Rest & Slice
- Remove beef and let rest for 10–15 minutes. Slice thinly against the grain for maximum tenderness.
- Assemble Sandwiches
- Lightly toast sandwich rolls. Spread horseradish sauce or mayo on both sides. Layer sliced roast beef and cheese. Broil for 1–2 minutes until cheese melts.
- Add caramelized onions, lettuce, and tomatoes. Close sandwich and serve warm.
Notes
Chuck roast works best for tender results.
Always slice against the grain for softness.
Store leftover beef in the refrigerator for up to 4 days.
Freeze cooked roast beef for up to 3 months.
Reheat gently in broth to keep it juicy.
