Time 7h12m Number Of Ingredients 9 Steps:
Start with a nicely trimmed beef roast. Salt and pepper to taste. Over medium-high heat add two teaspoons of oil and when hot brown the roast. About three minutes per side. Move roast to the crock pot. Add two large sliced onions to the pan, and cook for a few minutes until clearing, then add two cloves of garlic, and cook one more minute-move to the crock pot. Add two cups beef broth, 1/4 cup soy sauce, and two tablespoons Worcestershire sauce-mix well. Cook on low for 7 hours, but at the 5-hour mark, remove meat, and slice across the grain into 1/4 inch slices, Return to the crock pot to cook for the final 2 hours. At the end of cooking, I like to break the slices up a bit to make serving easier. To serve, cut hoagie buns into half. Top the bottom half with meat and provolone cheese. Cook under a broiler for a few minutes until cheese is nicely brown. Also, toast the tops of buns for a brief time. Serve with the cooking solution as au jus for dipping.
Time 10h10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crock pot. Place all ingredients in a crock pot. Cook on High for 5-6 hours or Low for 8-10. Remove the meat from the crock pot and place on a deep plate-to collect juices. Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus. Place in a saucepan and keep warm. Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch. (Remember to add the juices that drain off the meat). Heat Hoaggie buns to warm and slice the meat thin. Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.
Time 8h10m Number Of Ingredients 7 Steps:
Place everything (except the rolls) in the crock pot. Cover and cook on lwo for 8-10 hours. Shred the beef. Serve on toasted hoagie rolls. Top with provolone cheese. You can melt the cheese under a broiler. Serve with the juice and dip your french dip sandwhiches into the broth. Notes: You can take ¼ cup cornstarch mixed in with ¼ cup water. Stir that into the broth. Turn to high and stur until thicken so you get a nice thickened sauce.
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 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 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 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.
Time 6h15m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Put all in crock pot and cook 6-8 hours on low.
