Beef Pot Roast for Sandwiches au Jus (Slow Cooker)

We tried this recipe tonight, and it was DEE LICIOUS !!

I’m not one for roast beef and I don’t eat sandwiches. But I’m glad I tried this one. I put the roast in my slow cooker on Low for 3 hours, then on HIGH for 3 hours, then again on LOW for 1 hour. Removed the roast to shred the meat which just seemed to “melt” apart. Then I returned the meat to the juice for another hour to soak up some flavour.

Although there is not much flavour in the meat itself, there is PLENTY in the sauce. That’s why it’s so good “au jus”.

I piled some shredded meat on whole-wheat crusty rolls that were toasted in the oven; drizzled some sauce on top. Then added sautéed fresh mushrooms, onions and red & green peppers, and used provolone cheese.

My husband can LIVE on sandwiches and loves roast beef. He was in heaven eating this! LOL Will be making this again for sure. :stuck_out_tongue:

Aline, Please could you find the recipe for sandwiches you talked about, when I look, it says not available. We would love to try them, Thanks if you get a chance.

Here you go Anna. Hope you enjoy this dish!

Beef Pot Roast for Sandwiches au Jus (slow cooker)

1 to 1½ cups beef broth
¼ cup red wine
1/8 tsp salt
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 sauted mushrooms and onions, provolone or mozzarella cheese, roasted sweet peppers or hot peppers.

** For 5lb roast: 2 to 2½ cups beef broth, ½ cup red wine, 2 pkgs Italian dressing mix.

The instructions say “water”, but there’s no water in the list of ingredients.

Looks like broth should be substituted for water!

B-man :wink:

Oops! :oops: Sorry. The original recipe called for water, but I changed it to broth instead because it gives the dish more flavour.

I made the slow cooker pot roast last night and we had it over really good noodles, all enjoyed so much, wish I would have left some out for sandwiches, but next time…thanks for the recipe! I figured that you meant broth, but wondered if I was to add water, I did add about a can just in case.