Ingredients
Units
Scale
- 1/3 cup soy sauce
- 2 teaspoons worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground thyme
- coarsely ground pepper to taste
- 3 pounds lean beef roast
- 2 bay leaves
- 4–6 crusty sandwich rolls
- sliced provolone cheese optional
Instructions
- In your crockpot, whisk together soy sauce, worcestershire sauce, chili powder, rosemary, garlic powder, onion powder, thyme, and a few grinds of black pepper. Place roast into slow cooker, and flip meat to coat all sides with the soy sauce mixture. Add 1 c. water and bay leaves. Cover and cook on low heat for 6-8 hours.
- Before serving, remove roast from slow cooker. Shred meat with two forks, removing any remaining pieces of fat. Set shredded meat aside.
- Pour broth through wire mesh strainer into bowl or glass measuring cup for easier pouring.
- Cut sandwich rolls in half lengthwise, and fill with shredded beef. If desired, place a slice of provolone on top of the meat, and heat the open sandwich under the broiler for 3-5 minutes until cheese is melted. Assemble sandwich, and cut in half diagonally for easier dipping. Serve with dipping bowl of au jus.
Notes
Adapted from a recipe by Giselle at allrecipes.com.
- Prep Time: 5
- Cook Time: 360
- Category: Main