1 Tablespoon oil
3-4 pound chuck roast
1 onion, cut into wedges
1 14 ounce can low sodium beef broth
1/4 cup soy sauce
1/2 cup red wine
1 Tablespoon black peppercorns
1 Tablespoon fresh chopped basil, or 1 teaspoon dried
Heat oil in a large skillet. Brown roast on all sides. Place onion wedges in the bottom of the slow cooker. Add roast. Mix broth, wine, soy sauce, peppercorns and basil in a bowl or large liquid measuring cup and pour over roast. Add enough water to come up the roast’s sides halfway – usually about 1 cup or so. Cook on low for 8-10 hours, depending on slow cooker.
Remove roast from slow cooker and slice thinly or shred. Fill hoagie rolls with meat. Serve with au jus (strained liquid left in the slow cooker) on the side.