Ingredients
Method
Sear the Roast
- Pat the chuck roast dry with paper towels and season all over with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a deep golden-brown crust forms on all sides.
Assemble the Crockpot
- Layer the sliced onions and green bell peppers on the bottom of a 6-quart slow cooker. Place the seared chuck roast on top of the vegetables, then scatter the sliced mushrooms and minced garlic around and over the roast.
- Pour the beef broth and Worcestershire sauce over and around the roast, making sure the liquid comes about halfway up the sides of the beef. Place the lid on the crockpot and cook on LOW for 8-9 hours or on HIGH for 4-5 hours, until the beef is fall-apart tender.
Shred the Beef
- Carefully remove the roast to a cutting board and shred it into large pieces using two forks. Return the shredded beef to the crockpot and stir it into the juices and vegetables. Keep on WARM while you prepare the cheese sauce.
Make the Provolone Cheese Sauce
- In a small saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly. Slowly pour in 1 cup of whole milk, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently, for 3-4 minutes until the sauce thickens.
- Remove the saucepan from heat and stir in the provolone cheese until fully melted and smooth. Season with salt and pepper to taste.
Serve
- To serve, pile the shredded beef, peppers, onions, and mushrooms onto toasted hoagie rolls and drizzle generously with the provolone cheese sauce. Alternatively, serve over mashed potatoes or egg noodles with the cheese sauce spooned over the top.
Nutrition
Notes
Storage: Store leftover beef and vegetable mixture in an airtight container in the refrigerator for up to 4 days. Store any leftover cheese sauce separately and reheat gently on the stovetop over low heat, adding a splash of milk to loosen it back up. The beef mixture can be frozen for up to 3 months — thaw overnight in the refrigerator before reheating.
Healthy Swap: For a lighter version, serve the shredded beef over cauliflower mash or in lettuce wraps instead of hoagie rolls. You can also use 2% milk in the cheese sauce to reduce the fat content slightly, though the sauce will be a little thinner.
Sodium Tip: Use low-sodium beef broth and low-sodium Worcestershire sauce to keep the sodium content in check. Taste the beef and cheese sauce before adding any additional salt — the natural seasoning from the broth and Worcestershire is often enough on its own.