French Dip Sandwiches (slow cooker)

By kelseyll

Ingredients

• 3 pound beef roast (such as a rump or top round)
• 1 (12 ounce) bottle of dark beer
• 2 cups water*
• 1 tablespoon beef flavored Better Than Bouillon*
• 2 tablespoons minced garlic
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Freshly ground black pepper, to taste
• French baguette, French rolls, hoagie rolls, or other crusty bread for serving
• Slices of provolone, Swiss or mozzarella cheese

Details

Adapted from fivehearthome.com

Preparation

Step 1

Trim excess fat off of roast and place in a large slow cooker. Add all of the remaining ingredients to the slow cooker and cook on low for 8 to 10 hours or longer (the longer, the better).
Split open your rolls (and spread with butter, if desired). Heat in a toaster oven until toasted or bake in a regular oven set to 350°F until warm and toasty (about 10 minutes).
Slice meat across the grain and pile on top of toasted rolls. Place slices of cheese over the meat and put in the toaster oven or under the broiler for a couple of minutes until melted.
Serve hot sandwich with a small bowl of reserved cooking juices (jus) for dipping.

Tips, Tricks, & Variations

I use Shiner Bock for my dark beer.

*You may substitute another type of bouillon for the Better Than Bouillon, but you may have to adjust the amount. Or if you have prepared beef broth, you may substitute that for the 2 cups water/1 tablespoon BTB combo.

I like to use fresh minced garlic in most recipes, but since crock pot recipes cook for so long, I find that jarred minced garlic (the kind that must be refrigerated) works great.

I try to flip my roast over halfway through the cooking time, but it's not necessary if you're not home.