• Place the onions in the slow cooker and top with the beef, fat-side up. Pour in the beef broth, Worcestershire sauce, red wine, and sherry. Season the beef with salt and pepper to taste.
  3-4 pounds beef chuck roast or round roast, 1 onion, 2 cups beef broth, 1/4 cup Worcestershire sauce, 1/4 cup dry red wine, 1/4 cup dry sherry, salt and pepper to taste
• Cook on high for 4-6 hours or low for 7-8 hours. I try to stop cooking when the beef is sliceable, not shreddable, at an internal temperature of around 190° to 195° F. For shredded beef, aim for an internal temperature of about 205° to 210° F.
• When ready to serve, pile the beef and onions onto the bottom half of a crusty roll and top with provolone or Swiss cheese.
  Crusty rolls, provolone or Swiss cheese, and your favorite toppings
• Place the sandwich, open-faced, with the top bun beside it, in a 450°F oven until the cheese is melted and the bread is toasted. Serve with the slow-cooker juices (au jus) for dipping.

Freezer Meal Option

• Place the beef, onions, broth, Worcestershire sauce, red wine, and sherry in a freezer-safe ziplock bag. Seal the bag, removing as much air as possible.
• Place the bagged ingredients inside a second freezer-safe bag to prevent leaks. Label and date the outer bag. Freeze for up to 3 months.
• To cook, place the frozen contents of the bag in a slow cooker and cook on high for 5-6 hours or on low for 7-8 hours. How long it takes depends on your freezer's temperature, so begin checking it around the 5-hour mark.