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The Dip Ticket, photographed on white marble in the A More Perfect Supper kitchen

The Dip Ticket

Fork-tender slow-cooked chuck roast pulled into chunks and piled onto toasted hoagie rolls with melted provolone and a layer of caramelized onions and mushrooms. Served with a rich, dip-ready jus.
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Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 45 minutes
Servings: 6 Servings
Course: Entrees
Cuisine: American / French Dip
Ingredients Method

Ingredients
  

Roast
  • 3 to 4 lb beef chuck roast
  • 1 1/2 teaspoons kosher salt divided
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
Vegetables
  • 1 large yellow onion cut into thick wedges
  • 8 oz cremini mushrooms halved
  • 3 cloves garlic smashed
Cooking Liquid
  • 1 1/2 cups beef broth divided
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon soy sauce
Finishing the Jus
  • 1 tablespoon butter
  • 1 teaspoon Worcestershire sauce (optional) optional
Sandwiches
  • 4 to 6 soft hoagie rolls
  • 6 to 8 slices provolone cheese

Method
 

  1. Pat roast dry. Season all sides with 1 teaspoon salt, pepper, garlic powder, and onion powder. Rest at room temperature 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until deeply browned, about 2 to 3 minutes per side. Transfer to a plate.
  3. Add 1/2 cup broth to the hot skillet, scraping up all browned bits. Simmer 1 to 2 minutes and remove from heat.
  4. Place half the onions, half the mushrooms, and all the garlic in the bottom of the slow cooker. Set roast on top. Scatter remaining onions and mushrooms around the roast.
  5. Whisk together remaining 1 cup broth, Worcestershire, tomato paste, soy sauce, remaining 1/2 teaspoon salt, and deglazing liquid. Pour around the roast.
  6. Cover and cook on HIGH for 2 hours, then reduce to LOW and cook an additional 3 1/2 to 4 hours until beef is very tender and pulls apart easily.
  7. Transfer roast to a platter. Remove about half the onions and mushrooms with a slotted spoon and reserve for sandwiches. Skim fat from cooking liquid. Pour into a saucepan and simmer uncovered 10 to 15 minutes until slightly thickened but still dip-friendly. Stir in butter and optional Worcestershire. Adjust seasoning.
  8. Pull roast into large loose chunks. Spoon a small amount of jus over the beef to keep it moist.
  9. Split hoagie rolls and lightly toast. Pile beef loosely onto each roll. Add reserved onions and mushrooms. Top with provolone and broil just until melted.
  10. Serve immediately with small bowls of warm jus for dipping.