• 2 lbs lean chuck meat, lean chuck roast, lean chuck steak, trimmed of all fat
• 1/2 tsp kosher salt
• fresh cracked pepper
• olive oil spray
• 1 cup beef broth
• 1 tbsp Worcestershire
• 1 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 1 bouillon cube
• 1 onion, quartered
• 3 cloves garlic, smashed
• 2 bay leaves, dried
• Cheese slices of choice
• Turano French Rollss

① Trim the beef of all excess fat. Pat the beef dry with a paper towel. Season the beef with the salt and pepper.
② Heat a frying pan over medium high heat, add olive oil spray. Sear for 2-3 minutes on both sides just to form a golden brown crust.
③ Mix the broth, Worcestershire, balsamic, Dijon, and bouillon together with a whisk. Add the beef to the crockpot, and pour the broth mixture on top. Quarter the onion and smash the garlic cloves. Add them to the crockpot. Add the bay leaves to the crockpot.
④ Cook on low for 8 hours (or high for 4 hours).
⑤ Shred the cooked beef using two forks. Ladle the cooking liquid into small ramekins or bowls for dipping each sandwich.