Ingredients
- Au Jus Sauce:
- 2 lbs choice boneless pot roast (Fry's markets)
- 2 Tbsp extra virgin olive oil
- 1 16 oz can plus 1 cup beef stock
- 2 beef bouillon cubes/more to taste
- Generous amount of garlic powder to taste
- Generous amount of Morton seasoning salt to taste
- Sea salt and pepper to taste
- 3/4 cup flour
- 2 packages of Au Jus Gravy
- Pre-sliced dill pickles
- Swiss cheese slices/ I sometimes use cheddar.
- 4 to 6 soft french rolls
- 2 packages of McCormick Au Jus mix
- 6 cups cold water
Preparation
Step 1
Boneless roast: Make sure roast is not cold before searing. This is KEY! Pat dry and generously sprinkle with salt, pepper, garlic powder and seasoning. Rub seasoning in well as you go. In a large pan heat 2 T olive oil to high. Watch for splatter. I recommend a copper pan. Great for searing. Sear roast on both sides and all areas of roast until very brown about 3 minutes or until a crust forms. Make sure to obtain a very good sear at high heat. This isKEYto delicious gravy. Transfer roast to large crock pot making sure to add all scrapings even the tiniest bits from searing pan. KEY! Add beef stock and bouillon cubes. Break bouillon up. Cook on high 6 hours. Some crock pots may vary. (You will be able to cut it with a spoon.) turn roast after 3 hours. Once done remove from pan and shred roast into small chunks. Leave roast drippings in crock potAu Jus Sauce:
In a large sauce pan slowly whisk the package mix into the water on med-high heat.Bring to a boil.
To assemble gently dip the inside of the french rolls in the sauce and use the remaining as a dipping sauce.
Place hot roast pieces onto roll.
Place Swiss cheese.
Place pickles making sure to wipe moisture from pickle prior to placement.
Prepare single serving bowls for each guest and pour Au Jus sauce in each for dipping.
Lots of napkins on hand!