Hearty beef sandwiches, using a pot roast, onions, and spices. Let it cook all day long for tender beef.
Course: Main Dish
Keyword: beef au jus, beef sandwiches, slow cooker
Author: Sue Ringsdorf
3poundbeef chuck roast
kosher salt and freshly ground black pepper- to taste
1largeonion- sliced thin
4cupslower-sodium beef broth
1teaspoonred pepper flakes
6hoagie french bread rolls
Liberally salt and pepper the beef chuck roast. Heat a pan to medium high heat and add olive oil. Get it good and hot. Then add roast and sear on all sides. This will help the roast hold in the juices.
Place roast in a crock pot. Put pan back on stove and add tomato paste and a 1/2 cup of beef broth. Stir around to get all the brown bits moving around. Add sliced onion, garlic powder, onion powder, red pepper flakes, and minced onions - and sauté for a couple of minutes to absorb the flavors.
Pour onions and juices over the roast. Add the remaining broth, Worcestershire Sauce, and bay leaves to the crock pot.
Cook on high for 4-5 hours, or low for 7-8 hours.
When the roast is very tender, remove to a separate dish along with the onions. Let sit about 15 mins before shredding, and remove visible fat. Strain the broth through a fine mesh strainer, reserving the juice. Discard bay leaves.
To serve, fill the hoagie rolls with shredded beef and onions. Pour the au jus in small bowls for dipping.
Choose a cut of beef that works well with the slow cook method, like a chuck roast, pot roast, rump roast, etc. Ask your butcher for their suggestion.
If the roast seems tough, it most likely needs to cook longer.