Ingredients:

1 (2 1/2 to 3-pound) boneless chuck roast, trimmed of excess fat

1 teaspoon salt, divided

1/2 teaspoon pepper

2 large onions, sliced

2 cups beef broth (1 can is fine)

2 tbsp Worcestershire sauce

1 bay leaf

1 garlic clove, minced

1/4 teaspoon dried thyme

6 hoagie rolls

12 slices provolone cheese

Directions:

1. Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side.

2. Transfer to a Slow Cooker.

3. Add onions to the skillet and cook until lightly browned, about 3 minutes.

4. Add onions to Slow Cooker along with remaining 1/2 teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours.

5. Heat oven to 375 degrees. Cut rolls in half and line insides with cheese slices, using 2 slices per hoagie roll. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.

6. Remove the meat from the Slow Cooker and place in a bowl. Use a fork to shred it.

7. To serve, stuff each hoagie with beef and onions and serve with cooking liquid.

Bon Appetit!