Slow Cooker Beef Au Jus Sandwiches

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Moderate Cooker Beef Au Jus Sandwiches are simple enough for weeknight dinners, however extraordinary enough for end of the week engaging. These are an excursion through a world of fond memories for me, as my mother made these sandwiches for us various occasions throughout the long term. Use hoagie moves for serving, alongside a side of pureed potatoes!

Broil meat was THE solace feast for us growing up. I can recall having cook hamburger with potatoes, carrots, and onions – numerous multiple occasions. Later on, Mom began making more hamburger in its natural juices sandwiches. She generally served the hamburger on her french globule, which is the ideal bread to absorb all that juice.

So obviously, I made some french bread hoagie moves utilizing this loaf container. The BEST bread!

I added a stage to my formula that incorporates tomato glue, which is the reason the stock turned an orange tone. Tomato glue gives the hamburger a full generous flavor.

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Ingredients

  • 1 Tablespoon olive oil
  • 3 pound beef chuck roast
  • kosher salt and freshly ground black pepper – to taste
  • 2 Tablespoons tomato paste
  • 1 large onion – sliced thin
  • 4 cups lower-sodium beef broth
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon minced onions
  • 2 whole bay leaves
  • 6 hoagie french bread rolls

Instructions

  1. Liberally salt and pepper the beef chuck roast. Heat a pan to medium high heat and add olive oil. Get it good and hot. Then add roast and sear on all sides. This will help the roast hold in the juices.
  2. Place roast in a crock pot. Put pan back on stove and add tomato paste and a 1/2 cup of beef broth. Stir around to get all the brown bits moving around. Add sliced onion, garlic powder, onion powder, red pepper flakes, and minced onions – and sauté for a couple of minutes to absorb the flavors.
  3. Pour onions and juices over the roast. Add the remaining broth, Worcestershire Sauce, and bay leaves to the crock pot.
  4. Cook on high for 4-5 hours, or low for 7-8 hours.
  5. When the roast is very tender, remove to a separate dish along with the onions. Let sit about 15 mins before shredding, and remove visible fat. Strain the broth through a fine mesh strainer, reserving the juice. Discard bay leaves.
  6. To serve, fill the hoagie rolls with shredded beef and onions. Pour the au jus in small bowls for dipping.
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Notes

  • Choose a cut of beef that works well with the slow cook method, like a chuck roast, pot roast, rump roast, etc. Ask your butcher for their suggestion.
  • If the roast seems tough, it most likely needs to cook longer.

Nutrition

Calories: 640kcal | Carbohydrates: 39g | Protein: 52g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 931mg | Potassium: 1267mg | Fiber: 2g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 4.6mg | Calcium: 68mg | Iron: 16.4mg

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