Ingredients:

  • 2 lb (900g) Chuck Roast
  • 1 tbsp Olive Oil (15 ml)
  • 1 tsp Salt (5 g)
  • 1/2 tsp Black Pepper (2.5 g)
  • 1 large Onion, quartered
  • 4 cloves Garlic, minced
  • 1 (10.75 oz) can Condensed Beef Broth (305 g)
  • 1 cup Water (240 ml)
  • 1 tbsp Worcestershire Sauce (15 ml)
  • 1 tsp Dried Thyme (5 g)
  • 1 Bay Leaf
  • 12 Slider Buns (Hawaiian rolls or similar)
  • 8 oz (225g) Provolone Cheese, sliced
  • 2 tbsp Unsalted Butter, melted (30 ml)
  • 1 tbsp Everything Bagel Seasoning (or Sesame Seeds) (15 ml)
  • 2 tbsp Beef Drippings (from slow cooker) (30 ml)
  • 1 tbsp All-Purpose Flour (7.5 g)
  • 1 cup Beef Broth (240 ml)

Instructions:

  1. Season the chuck roast generously with salt and pepper. Sear in olive oil in a skillet until browned on all sides.
  2. Place the seared roast in the slow cooker. Add onion, garlic, beef broth, water, Worcestershire sauce, thyme, and bay leaf.
  3. Cover and cook on low for 3-4 hours, or until the beef is fork-tender.
  4. Remove the beef from the slow cooker and shred it with two forks. Strain the remaining liquid; this is your au jus!
  5. If desired, thicken the au jus by skimming off some fat and whisking in flour over medium heat until smooth. Gradually add beef broth until desired consistency is reached. Season with salt and pepper.
  6. Slice slider buns in half. Place a generous amount of shredded beef on the bottom buns. Top with sliced provolone cheese.
  7. Brush the top buns with melted butter and sprinkle with Everything Bagel seasoning. Place the top buns on the sliders. Bake at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly and the buns are golden brown.
  8. Serve the french dip sliders au jus immediately with small bowls of au jus for dipping.