Full recipe and pin/print options:
Ingredients: 3-4 lbs. beef chuck roast
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. black pepper
1 oz. packet Au Jus Gravy
3-4 jalapenos
1 white onion, peeled and cut into eights
6 garlic cloves, left whole
1 cup water
For Serving:
hoagie rolls
cheddar or Monterey Jack Cheese
additional sliced jalapeno, if desired
sliced white onion
Directions:
Add the chuck roast to the slow cooker. Sprinkle over the onion powder, garlic powder, and pepper. Then sprinkle over the au jus gravy packet.
Set the oven to broil. Place the jalapenos, onion and garlic cloves on a sheet pan.
Place the sheet pan with the vegetables in the oven.
Broil until the peppers, onion and garlic start to brown.
Add the vegetables to the slow cooker on top of the meat. Add the one cup of water.
Place the lid on the slow cooker and cook on LOW for 9 hours or until the meat is
When the cooking time is up, remove the meat onto a plate and shred the meat with two forks. Discard any fatty pieces. Remove the pepper tops from the jalapenos and you can pull apart the jalapenos into smaller pieces too. Add both the meat and jalapenos back to the slow cooker into the juices.
You can degrease the au jus if desired by laying paper towels over the juices, then removie.
Serve the shredded meat (with the jalapenos and onions) on toasted hoagie buns and top with cheese (melt the cheese under broilers if desired).
Also, you can serve the sandwiches with the au jus gravy from the slow cooker in little ramekins.
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