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chuck roast

1 tsp avocado oil

salt

black pepper

paprika

garlic powder

onion powder

1.5-2 cups beef broth (or hot water + Better Than Bouillon)

1 12 oz bottle medium to dark, fairly neutral flavored beer (my fave is Breckenridge Brewery Avalanche Ale)

2-4 tbsp Worcestershire sauce

1 packet Au Jus Gravy packet (I use McCormick)

1 large yellow onion, sliced

2-4 tbsp minced garlic

6 rolls of choice (or 10-12 if you want to make small sliders)

butter

provolone, havarti, or other cheese

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1. Season your chuck roast with salt, black pepper, paprika, garlic powder, and onion powder. Trim off fat if desired.

2. Sear on all sides until brown/a slight crust forms in 1 tsp of avocado oil. (Note: I use a Ninja Possible Cooker, which has a "sauté" function I use for this step and then I switch it to slow cook.)

3. Place chuck roast in slow cooker or Crock Pot.

4. Add beef broth and beer.

5. Add Au Jus packet and Worcestershire sauce, mix in.

6. Add sliced onion and minced garlic.

7. Stir to mix everything together.

8. Slow cook on low for 6-8 hours or high for 3-4, until chuck roast is done in the middle.

9. Shred the roast - it should shred readily in the slow cooker if it's done.

10. Slice rolls/bread and butter both sides to prepare for sandwiches.

11. Add shredded beef, some of the cooked onion slices, and a slice of cheese.

12. Broil for 2-3 minutes or until at your desired toastiness. Watch closely to not let it burn.

13. Serve with a cup of the jus on the side for dipping.

Note: if reheating from cold, microwave the shredded beef for a minute and a half or so then add to bread for sandwiches. We serve this with a side salad or steamed veggies!