Slow Cooker Beefy Irish Pub Sandwich
Equipment
- large deep skillet
- tongs
- measuring cups & spoons
- 6 quart crockpot/slow cooker
- cutting board
- baking sheet pan
Ingredients
- 2.5-3 lb beef chuck roast (boneless)
- 1/2 tsp each salt, black pepper, garlic powder, onion powder, and paprika (DIVIDED)
- 2-3 TBS cooking oil
- 8 oz coca-cola
- 1/3 cup soy sauce
- 2 tsp minced garlic
- 1/4 tsp black pepper
- 1 pkt brown gravy mix
- 2 (10oz) cans beef consomme
- 3 TBS corn starch
- 1/4 cup cool water
- sub rolls
- butter
- provolone cheese
Instructions
- Heat 2 TBS cooking oil in a large deep skillet over medium high heat. Season the top of roast with half of the salt, black pepper, garlic powder, onion powder, and paprika.)
- Place seasoned roast seasoning side down in hot skillet. Sear for 4-5 minutes until golden brown on bottom.
- Season the top of roast with the other half of salt, black pepper, garlic powder, onion powder, and paprika. Flip roast over to sear for an additional 3-4 minutes.NOTE: add additional oil if needed.
- Sear the edges of roast 1 minute per edge. Turn off heat.
- Spray a 8 quart crockpot/slow cooker with non-stick cooking spray. Place seared roast into bottom of crockpot/slow cooker.
- In the same skillet that the roast was seared in add in coke, soy sauce, garlic, black pepper, beef consomme, and brown gravy mix. Stir together and pour mixture over roast in crockpot.
- Place lid on crockpot and cook for 7-9 hours on low or 5-7 hours on high.NOTE: cooking time will depend on the size of roast and roast type.
- Once roast is tender, remove to a cutting board & shred. Make a slurry by mixing together the corn starch and water. Pour into juices in crockpot to make the gravy. Add shredded beef back to crockpot and mix into gravy.
- Toast buttered sub rolls in oven at 450 degrees or broil until lightly toasted. Place provolone cheese on toasted sub rolls and place shredded beef on top. Enjoy as a sandwich.