Crockpot Beef & Cheddar Sandwiches

Instructions:

1. Place the chuck roast in the crockpot.
2. Sprinkle the onion soup mix, garlic powder, and pepper over the top.
3. Pour in the beef broth and Worcestershire sauce.
4. Cover and cook on LOW for 8 hours or HIGH for 6 hours, until the beef is extremely tender.
5. Shred the beef with two forks and let it rest in the juices for maximum flavor.
6. Toast the buns, then pile on the shredded beef.
7. Top each sandwich with cheddar slices and melt under the broiler or in a skillet until gooey.
8. Garnish with parsley and serve warm.

Variations

• Add caramelized onions for sweetness and depth.
• Swap cheddar for provolone or pepper jack for a different flavor profile.
• Stir a bit of barbecue sauce into the shredded beef for a smoky twist.
• Add pickled jalapeños for a spicy kick.

Tips

• For extra richness, sear the roast on all sides before adding it to the crockpot.
• Letting the beef sit in the juices after shredding enhances flavor and tenderness.
• Toasting the buns helps prevent sogginess and adds great texture.
• Horseradish sauce or garlic aioli makes an excellent spread for added zing.