Best Beef Dip Ever
2 lb. beef chuck roast
1/2 T. minced garlic
1/2 T. dried rosemary
2 bay leaves
1/2 c. soy sauce
1 1/2c. beef broth
1 1/2 c. water
1/2 an onion, sliced into rings, and then separate the rings.
Place the roast in the slow cooker. Season with garlic, rosemary, and bay leaves. Pour in the soy sauce, broth and water. Place sliced onion rings on top of roast. Cover with lid, and cook on low for 6-10 hours. The longer the better. Then about 30-60 minutes before serving shred the meat and put in the broth and let cook till ready to serve.
Then I put whatever cheese I want on the french rolls, and stick them under the broiler till the cheese is melted and the buns are toasted.
The broth will be your aus ju to dip your sandwich in.
This is a true staple in our house. I make it almost every month. The type of roast does have a huge impact on the amount of grease your aus ju has on it in the end. I've made it with different kinds of roasts, but the chuck roast seems to make the broth the least greasy. Also, remove the bay leaves before serving the meat and broth..you don't want to eat them. Another tip is you can use low sodium soy sauce which I like better, but its whatever you have on hand. Then if you have a larger roast just double or adjust the recipe as needed.
