by Caitlin Saniga
Holy comfort food! I’m sure I say this every time I make something in the slow cooker, but the smell of this stuff cooking all day was divine. Also, check out the awesome mini sourdough rolls I found at my grocery store’s bakery. They came partially baked, so I popped them in the oven for a few extra minutes to finish cooking. They tasted especially fresh. If you spot similar rolls at your grocery, I highly recommend them for these sandwiches!
- 3-pound boneless beef roast
- 1/3 cup low-sodium soy sauce
- 1 bay leaf
- 4 whole black peppercorns
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 10-ounce cans beef broth
- French rolls or hoagies
- slices Provolone cheese
- butter for rolls
Once the meat was finished cooking, I tried in vain to slice it into thin cuts, but it shredded on its own. The same will happen to you if you try to slice it warm. (Certainly not the end of the world!) I did find that when I used refrigerated leftovers the second time around, the cold meat sliced more easily.
Trim and discard all visible fat from the roast. Place the trimmed roast in a slow cooker.
In a medium bowl, combine the soy sauce, bay leaf, peppercorns, rosemary, thyme and garlic powder. Pour the mixture over the roast. Add the beef broth to the slow cooker. Cover, and cook on Low heat for about 5-6 hours, or until meat is very tender.
When the meat is ready to serve, slice and lightly slather the rolls with butter. Toast them in a 350-degree oven for 5 or so minutes. Remove the meat from the broth, reserving the broth. Thinly slice or shred the meat. Pile the meat on the rolls and top each roll with Provolone cheese. Place the rolls back in the oven for about 3 minutes or until cheese is melted.
Skim off any fat from the surface of the reserved broth in the slow cooker. Serve each sandwich with a small bowl of the reserved broth.
Makes about 8 servings.
Recipe adapted from: The Girl Who Ate Everything
So hungry I could blog 