"My family loves these stuffed sandwiches. Easy for entertaining makes enough for a crowd." — stephmonn
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water, or as needed
1 (.9 ounce) package
dry onion soup mix
1 (1 ounce) packet
dry au jus mix
1 (2 pound)
beef chuck roast
hoagie rolls, split lengthwise
1 (8 ounce) package
shredded mozzarella cheese
Loved this! I had a 4 pound rump roast, twice as big as called for in the recipe, so I made a few adjustments. First, I used beefy onion soup mix since that's what I had and I much prefer it over the plain onion soup mix anyway. I did add the packet of au jus gravy mix, 1/2 cup red wine for half of the water, and for extra liquid to accomodate the larger roast, an 8-oz. carton of beef stock. I also added 2 tsp. of Italian seasoning. I cooked it on low, about 7 hours, then chilled it overnight. The cold meat is firm and slices perfectly, which I like better than shredding it. The meat was melt in your mouth tender and richly flavorful, as was the au jus, which I served in ramekins alongside the sandwich. On a buttered hoagie or sub roll, this was just delicious, even without the cheese!
Mine didn't turn that out well (they ended up being too greasy) but typically when something is wrong it's me! But, I have re-read the instructions a few times and can't figure out what I did wrong, so I gave this a three star rating.
I gave this five stars with one alteration: I used onion and herb Mrs. Dash instead of the onion soup mix. The Mrs. Dash contains no sodium; the onion soup mixed with the au jus has almost 1000 mg of sodium! I used 6 tsp. of Mrs. Dash to equal one packet of soup mix. Very yummy sandwiches!
Really good and easy! I made this for a football game. Everyone loved it.
I did add 1/2 of a thinly sliced onion, when I put the other ingredients in the slow cooker.
Thanks, this is a crowd pleasing keeper.
Doubled this and made the day before my get-to-gether. Refrigerated in my crockpot insert and the next day put back on the crock to reheat. The best part about doing that for me was that all of the fat came to the top and solidified .....just used a spoon and it all came right off in solid form....so I felt better about using the drippings to dip these wonderful sandwiches. Our company loved them, served on rolls with swiss cheese. Just delicious! Thanks!
Fantastic! I have to admit, I didn't have the highest of expectations. Just tasting the meat I kept thinking it needed something, but couldn't decide what. I was wrong! Once this was shredded I put it back in the juice to cook for a couple more hours. I toasted a hoagie roll, added a little mayo & spicy mustard, then the meat & cheese - popped it back in the oven just to melt cheese - then a little lettuce & tomato. Added a little bowl of the jus for dipping. WOW! The result was one fabulous sandwich! Loved, Loved, Loved it! One note: This cut makes definitely has a lot of fat. So be SURE to remove as much as you can when shredding the meat AND definitely chill and remove the floating fat or use a fat-separating pitcher then pour the jus back over the meat.
This was an amazing recipe! I used a 4lb bottom round roast and just upped the liquid to 1 1/2 cups but it came out perfectly and there was enough meat left over to make Beef Stroganoff the following day-The flavor of the gravy is so luscious that it almost seems like a restaurant meal-Will make this again
So good. My husband's friends hear I'm making this and next thing I know I have a house full of hungry men. Favorite all around.
I did find the original recipe a little too salty, so I use 2 cups of water instead of just the one.
* Percent Daily Values are based on a 2,000 calorie diet.
Pot Roast Dips
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 164
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