Receta Crock-Pot Beef Sandwiches with Au Jus...
You'll need a bib. Or a vat of napkins. Or maybe you should just wear rain gear so when you drip, drip, drip all over the place your new white shirt won't be ruined. But that's just me. The mister called these slurpwiches and let me tell you, he did enjoy slurping them up - as did the boy. They slurped their way through about 3 sandwiches a piece and even made themselves late-night snacks!
This is such an easy dinner to make...and so delicious you'll be tempted to only make this for special occasions...like the Daytona 500...yes, that's a special occasion around here...the mister always informs me that he'll be "tied up with Daytona" so I won't bother him with little details like unclogging the drain in our bathroom or cleaning the gutters over the front porch so the WATERFALL disappears...no, he can't do anything like that because for hours and hours he appears to be embalmed as he watches the most exciting event in all of racing...hit the gas pedal and turn left...repeated (yawn) 500 (yawn) times..oh I'm sorry, I didn't mean to make you jealous! Plug in the crock-pot, dump everything in at once (and you can even start with FROZEN meat!), and walk away for 6 hours.
Toasted buns topped with provolone cheese and then smothered with shredded beef so flavorful the au jus will seem superfluous...but trust me...you'll want to dip and dip again and I highly recommend you do...dip till your heart's content...dip till the last crumb is soaked through and through...dip-ah-dee-doo-dah-DIP!
- Crock-Pot Beef Sandwiches with Au Jus ~ Pots and Pins
- 3 cloves garlic, minced
- 1 whole large white onion, chopped
- 1/2 cup Sweet Soy Sauce (available at most grocery stores or Asian markets - it's thicker and sweeter than regular soy sauce)
- 1 cup Port or beef stock
- 2 cups water
- 1 can (28 oz.) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 to 4 lbs. chuck roast (if frozen allow for an extra hour of cooking)
- 12 buns
- butter for buns
- 12 Provolone cheese slices
Place the 1st eight ingredients into the crock pot and mix to combine. Add the meat, spooning onions over top. Cover crock with lid and turn heat to high. Cook for 5 to 6 hours (if meat is frozen cook for 6 to 6 1/2 hours). Using two forks, shred meat in the juice, and allow to cook for an additional 30 minutes. Using a slotted spoon or fork, remove meat to a serving platter, be sure to include some onions! Keep juice in crock so it will stay hot. Split buns in half but not all the way through, butter them, and toast them under the oven broiler. Add a piece of provolone to each open bun, top with shredded meat and onions. Serve with a small ramekin of au jus. Serves 10 to 12. (For an even BETTER sandwich/slurpwich, after the sandwich is made, dip the "spine" of the bun into the juices in the crock and still serve with au jus...it just doesn't get any better folks...trust me!