Pizza-Braised Beef Chuck Subs Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is clean and positioned on a heat-resistant surface. Take your beef chuck roast out of the refrigerator about 20 to 30 minutes before you start to take the chill off, which helps the meat cook more evenly.

Prepare your garlic by peeling and mincing the cloves, and make sure your sub rolls are ready for toasting once the beef is finished cooking.

Instructions

Preparation and Layering

1. 1Layering the Slow Cooker
   Place the beef chuck roast into the bottom of the slow cooker. Add the crushed San Marzano marinara, mini pepperoni slices, dried oregano, garlic cloves, and butter on top of the beef.
   Look for Layer the ingredients evenly to ensure the flavors meld during the slow cooking process.
   Tip Adding the butter directly on top of the beef helps baste the meat as it slowly cooks.

At this stage, the slow cooker should be neatly layered with the beef at the bottom, followed by the marinara, pepperoni, garlic, and butter. The environment should be clean, and all ingredients should be measured and ready for the long, slow simmer that will transform them into a cohesive, flavorful base.

Slow Cooking and Shredding

2. 2Slow Cooking and Shredding
   Cover the slow cooker and cook on low for 8 hours. Once the time is up, use two forks to shred the beef directly in the rich tomato and pepperoni gravy until thoroughly combined. Ensure the beef reaches an internal temperature of 145°F (63°C) and let the meat rest for at least 3 minutes before serving.
   Look for The beef should be fork-tender and pull apart with minimal resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the lid remains closed for the full 8 hours to maintain steady heat and moisture.

The beef should be incredibly tender, falling apart easily when prodded with a fork. The sauce will have darkened, taking on the savory essence of the pepperoni and garlic.

If there is excess liquid, you can stir the shredded beef well to ensure every strand is coated in the thick, savory tomato-based gravy.

Melting and Final Assembly

3. 3Melting and Serving
   Sprinkle the provolone and mozzarella blend over the shredded beef and cover again for 5 to 10 minutes until the cheese is fully melted. Serve the mixture into toasted garlic sub rolls and top with fresh basil.
   Look for The cheese should be bubbly and completely melted throughout the shredded beef mixture.
   Tip Toasting the garlic rolls beforehand adds a necessary crunch to contrast the tender, saucy beef.

The cheese should be completely melted and slightly browned on the edges. The aroma of toasted garlic from the rolls should be prominent. When you assemble the subs, the beef should be piping hot, and the contrast between the crispy bread and the molten, cheesy filling should be immediately apparent.

Common mistakes

A common mistake is opening the lid too frequently during the cooking process; this releases heat and steam, which can significantly increase the required cooking time.

Another potential issue is failing to toast the rolls, which can lead to a mushy sandwich that falls apart. Finally, ensure the beef is fully submerged in the sauce to prevent the edges from drying out.

How to tell it’s done

The beef is perfectly done when it reaches an internal temperature of 145°F (63°C) and shreds easily with two forks. The sauce should be thick and clinging to the meat, rather than watery.

Once the cheese is added, the final dish is ready as soon as the cheese is melted and bubbling, which typically takes just a few minutes of residual heat.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest