Slow Cooker French Dip Sandwiches

Ingredients:

• 1 (4 pound) boneless beef roast
• 1/3 cup low-sodium soy sauce
• 1 bay leaf
• 3 whole black peppercorns
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• 2 (10 ounce) cans beef broth
• 8 french rolls or hoagies
• 16 slices Provolone cheese
• butter for rolls

Directions:

1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.

2. In a medium bowl, combine soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast. Add the beef broth to the slow cooker. 

3. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. Mine was done after 5 hours so it depends on your slow cooker; it could take more or less time.

4. Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference. I prefer it sliced really thin.

5. Slice rolls in half and place on a cooking sheet. Spread with butter and bake in the oven for 2-3 minutes or until barely toasted.

6. Pile meat on rolls and top each roll with 2 slices of Provolone cheese. 

7. Place rolls back in the oven for 2-3 minutes or until cheese is melted.

8. Skim any fat off the surface of the reserved broth in the slow cooker. Serve with reserved broth   

-You may need to add water to adjust the strength of the au jus. Sometimes it is stronger than others and you can adjust it easily by adding water to your preference. Serve in ramekins so everyone can dip their own sandwiches.-