I got a good quality chuck roast...

Don't put too much liqud it won't reduce as much in croc pot. Add mushrooms and taters.

That's what I go off of. I use more garlic and seasonings.

Don't care for red wine, potatoes, or mushroom for RB poboys. Maybe if you're doing a pot roast

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roast beer ?

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Drunk.

Dust in flour and season then sear well on both sides. Remove from pot and add whatever vegetables you want and sauté. Then add a cup of liquid, beer, wine, water, stock and bring to boil and scrape the bottom of the pot. Then put meat back in, add more liquid, maybe a bit of beef better than bouillon, liquid about 2/3 up the meat, crock pot on high for 3-4 hours.

Skim fat, add corn starch slurry if gravy is too thin. Shred in big chunks, Leidenheimer bread and you are done.

It's nearly impossible to slice a well cooked chuck roast. It's pulled like pork. A boneless rump can be sliced. Both cuts are great but give a very different flavor and texture to a po boy.