This past summer I craved pot roast, but it was too warm to turn on the oven. But I still wanted the comfort of a tender pot roast. I turned to one my favorite food sites, foodgawker, for help, and they came through with a roast beef sandwich conveniently made in a crockpot.
Now, I know that crockpots or slow cookers have a reputation for being uncool – the geeks of the kitchen. But don’t judge. These guys rock. Sure, they will never be homecoming queen, but they make beautiful meals.
These sandwiches take minutes to make and provide endless sandwich options. For example – take a french roll and toast it with a little garlic butter. Next pile on the shredded roast beef and top with caramelized onions and melted cheese and chow down. Or saute mushrooms and peppers to make a roast beef philly. Or top with fire roasted green chiles and pepper jack cheese. I could go on, but instead I’ll just give you the recipe. You’re welcome.
Roast Beef Sandwich
Slightly adapted from Joelen’s Culinary Adventures
- 2 pounds beef chuck roast
- 3 garlic cloves, cut into slivers
- 1/2 tablespoon of rosemary
- 1 bay leaves
- 1/2 cup soy sauce (I used reduced sodium)
- 3 cups water
- Cut small slices into the roast and put slivers of garlic in them
- Place roast in crockpot
- Add remaining ingredients
- Cook on low for 6 to 10 hours (longer is better)
- Remove meat from au jus and shred with two forks
- Serve with au jus on the side.
- I store my shredded beef in the au jus to keep it extra moist.
- I also take a portion of the roast beef and cut into big chunks instead of shredding, which I use to make beef hash.
Makes 8-10 sandwiches