The weather is starting to change and I love throwing simple, delicious meals into the crockpot Sunday mornings and not thinking about them all day but then having such a great dinner ready in the evening.
These sandwiches were no exception. The original recipe had the sandwiches served on french rolls. We had some leftover sourdough and I am so glad - the sourdough covered in melted provolone and dipped in au jus was just perfect! These sandwiches are great because the ingredients to make the marinade are things I always have on hand in the pantry - that definitely makes for a happy me!
1 (about 3-4 lbs.) boneless beef roast
1/3 C low sodium soy sauce
1 bay leaf
3 whole black peppercorns
1 tsp dried rosemary
1/2 tsp dried thyme
1 tsp garlic powder
1-2 cans (about 20 oz.) beef broth
6-8 rolls or enough bread for 6-8 sandwiches
8-16 slices of provolone cheese (depending on how cheesy you want your sandwiches)
Trim the fat from the roast and place it in the crockpot.
In a small bowl, mix together the soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
Drizzle the mixture over the roast.
Add the beef broth to the crockpot.
:et the meat cook on low for anywhere from 4-8 hours (totally depends on your crockpot and how well done you want the meat to be). You definitely want the meat to be extremely tender.
Place the rolls or bread slices on a baking sheet.
Spread a thin layer of butter on each piece.
Place cheese on the top of the bread (every slice or every other depending on how cheesy you want each sandwich to be).
Using the broil setting on your oven, melt the cheese and broil the bread until just melted.
Remove the roast when it is finished cooking and slice it thinly or shred it.
Place the leftover broth in the crockpot in small serving dishes for each person to use as dip (the taste can be changed by adding water to the sauce).
Make sandwiches and serve with the au jus.
*This recipe is from the-girl-who-ate-everything.com.