Time 8h5m Yield 8 Number Of Ingredients 5 Steps:
Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours. Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.
Time 4h15m Yield 4 servings Number Of Ingredients 12 Steps:
Special equipment: stoneware slow cooker Cook’s Note: If you do not have a stoneware slow cooker that doubles as both a saute pan and Dutch oven, saute everything in a pan, then place into the slow cooker to cook. Sprinkle the beef with salt and pepper. Heat the oil in the sleeve to the slow cooker on the stove over medium-high heat. Add the beef and sear until brown on all sides. Add the onions, garlic, bay leaf, Worcestershire sauce, tomato paste, Thai hot sauce and broth. Place the sleeve in the slow cooker and turn the slow cooker to its lowest setting. Cover and cook on low for 4 hours, until the meat begins to fall apart with the pull of a fork. Remove the meat from the slow cooker and slice the beef into 1/4- inch slices or shred it, depending on your preference. Ladle off the fat from the top of the jus and discard. Reserve the jus from the pot. Slather both sides of the French bread with the cheese and top with some of the beef and the onions from the pot. Serve with a side bowl of the jus.
Number Of Ingredients 8 Steps:
In a large bowl, or in your slow cooker, add your cold water and gravy packets and whisk it together so there are no lumps. Pour the sauce into your slow cooker if you did not mix in your slow cooker.**Ignore the packet instructions for adding water!!! Follow this recipe! There will be extra sauce/liquid after cooking, you can use this extra au jus for dipping! Add your roast beef to the slow cooker. Separate each slice of roast beef as you add it to the slow cooker so it will cook and heat evenly.**If you have a smaller slow cooker, it will look super full of meat. After adding all of the roast beef, press the meat in to the gravy mixture so it is mostly covered. The meat shrinks a bit and settles in the sauce as it cooks! Add your sliced onion to the meat and gravy/sauce if you are adding onions. If adding peppers add them as well.**If you are adding mushrooms, wait and add them to the slow cooker the last 5 minutes of cooking time. The meat just needs heated through and given time to soak up the savory flavor of the gravy and au jus. Cook the roast beef on low for 4-6 hours. (Mine never needs 6 hours and is always done after 4 hours or less). Or on high for 2-3 hours. Using tongs, gently stir the meat half way through cooking if you can. (Not super important but if you can, do it!) When you are ready to eat, set your oven to BROIL at 450°. Slice your rolls in half. Spread some butter on each half of the roll and top with your cheese ( I always use at least 2 slices). Let the rolls broil for a few minutes until the cheese is melted to your liking. Watch them closely so they don’t burn!**This is optional. You do not have to broil your buns in the oven to melt the cheese! You can just slice your buns, add the cheese and top it with the roast beef! Once the cheese is melted, add the meat and onions (optional) to each sandwich. Get a small dish of the au jus sauce for dipping if desired! This French Dip can be stored in an airtight container in your fridge for about 3 days and can be reheated in your microwave!
Time 7h10m Yield 9 Number Of Ingredients 6 Steps:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Time 5h15m Yield 8 servings. Number Of Ingredients 9 Steps:
Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.
Time 7h10m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Time 8h15m Yield 12 servings. Number Of Ingredients 7 Steps:
Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker., Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
Time 8h10m Yield 8 Number Of Ingredients 4 Steps:
Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef. Cover; cook on Low heat setting 8 to 10 hours. Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef. To serve, cut each baguette in half horizontally. Fill baguettes with beef; cut crosswise in half. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.
