Slow-Cooker French Dip

• 3 beef chuck roast
• 1 c. low-sodium beef broth
• 1 c. water
• 1/4 c. low-sodium soy sauce
• 1 large onion, thinly sliced
• 4 cloves garlic, chopped
• 2 tbsp. Worcestershire
• 4 Fresh rosemary sprigs
• 4 fresh thyme sprigs
• Freshly ground black pepper

• hoagie rolls
• sliced provolone
• chopped fresh parsley
• Melted butter, for brushing rolls

DIRECTIONS

1. In a slow-cooker, combine 3 pounds beef chuck roast, 2 cups low-sodium beef broth, 1/4 cup soy sauce, 1 thinly sliced onion, 4 cloves chopped garlic, 2 tablespoons Worcestershire, 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme and season with pepper.
2. Cover and cook on high until beef is tender, 5 to 6 hours.
3. Transfer beef to a cutting board and thinly slice. Skim fat of jus (save for dipping!).
4. Make sandwiches: Preheat oven to 350 degrees F. Top hoagies with meat and top with provolone and parsley. Brush rolls with melted butter and bake until cheese is melty, 5 minutes.
5. Serve sandwiches with jus.