Beef Pot Roast for Sandwiches au Jus(Slow Cooker)
2 cups beef broth
¼ or 1/2 cup red wine
½ tsp ground black pepper
½ tsp dried oregano
½ tsp dried basil
½ tsp dried parsley
½ tsp garlic powder
1 bay leaf
1 onion, sliced
1 clove garlic, chopped
1 (7 oz) pkg dry Italian-style salad dressing mix
2 lbs rump roast
Combine water with salt, ground black pepper, oregano, basil, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Remove from heat; stir in red wine.
Place roast in slow cooker, add sliced onion and chopped garlic, and pour salad dressing mixture over meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork or cut into thin slices. Return shredded/sliced meat to the sauce and simmer for 1 hour.
Serve over mashed potatoes or on toasted crusty rolls, topped with sautéed mushrooms and onions, provolone or mozzarella cheese, roasted sweet peppers or hot peppers.
** For 5lb roast: 2 to 2-½ cups beef broth, ½ cup red wine, 2 pkgs Italian dressing mix.
NOTE: Best eaten “au jus” (little side bowl of the juice to dip your sandwich in before every bite!) to get maximum flavour.