French Dip Sandwiches

Source: Slightly modified from All Recipes as seen on Christine’s Kitchen Chronicles

Yields: 4 Sandwiches

Ingredients

• 2 pounds beef chuck roast
• 1/2 tablespoon minced garlic
• 1/2 tablespoon dried rosemary
• 1/2 tablespoon chopped bay leaves
• 1/2 cup soy sauce (I use low sodium to cut the saltiness)
• 3 cups water

For the Sandwiches

• 4 hoagie rolls or french bread, cut in half horizontally
• 4 slices provolone cheese (or cheese of your choice)
• light mayonnaise
• dried parsley*
• dried thyme*
• dried basil*

*Note: You may desire to substitute a pre-mixed Italian seasoning in lieu of using separate spices

Directions

1. Place meat in crock pot. Sprinkle with garlic, rosemary and bay leaves. Add in soy sauce and water. Cover and cook on low for 6-10 hours until the meat is tender and is easily pulled away with a fork.
2. To assemble the sandwiches: Take bottom piece of your bread roll & add the meat. Top with cheese. On top half of the roll spread a thin layer of mayonnaise and sprinkle with dried herbs.  If desired place open faced sandwich in oven and broil until bun is lightly toasted and cheese is melted and bubbly.  Place top half on top of sandwich.
3. If desired, skim the fat off the top of the au jus remaining in crockpot.  Then, place some of the au jus  into a small bowl and serve with sandwiches for dipping.