Slow Cooker Cheesy Italian Shredded Beef Sandwiches

• Meat

  • 1 Beef chuck, boneless roast

• Produce

  • 1 White onion, medium yellow

• Canned Goods

  • 1 1/2 cans Beef broth

• Baking & Spices

  • 1 0.6oz italian salad dressing seasoning packet

• Bread & Baked Goods

  • 12 Ranch rolls, large

• Dairy

  • 1/2 cup Parmesan cheese, grated
  • 12 slices Provolone or mozzarella cheese

Found on flavorite.net

Directions

• Turn slow cooker on LOW.
• Pour in 1 can beef broth. Place roast in slow cooker. Sprinkle 1/2 Italian salad dressing seasoning packet over roast. Tumble sliced onions over top of roast. Mix remaining Italian salad dressing seasonings with remaining 1/2 can beef broth and pour over roast & onions.
• Cook on LOW 6-8 hours or on HIGH 4-5 hours.
• Preheat broiler.
• Remove meat & onions from slow cooker to a medium-size bowl. If you dont like the onions, you can throw them away. I like to keep them in a separate bowl & top the sandwiches with them. (Well, my sandwich since the family doesnt like cooked onions - lol!) Set aside.
• Pour liquid in crock pot through a sieve into at least a 4 cup glass measuring cup (preferrably one that pours the broth from the bottom & leaves the oils on top behind in the measuring cup).
• Discard contents of sieve. Pour 1 1/2 cups broth back into crock pot. Discard excess liquid & oils.
• Shred meat with forks & return to slow cooker with broth. Stir in parmesan cheese until all cheese & liquid is combined with the meat.
• Place bottom halves of rolls on a foil-covered baking sheet. Distribute meat/cheese mixture evenly between all 12 rolls. Top each with 1 slice provolone cheese. Place under broiler until cheese is melted & lightly browned (just 1-2 minutes). Top with top halves of rolls. Serve immediately.