June 30, 2018
Dinner, Main Dish, Beef,
Roast Beef, Beef Chuck, Entertaining, Sunday Dinner, Winter, Slow Cooker, No Eggs, Wine, Sandwiches more
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"This is easy to prepare and your family will love the flavor and the tender melt-in-your-mouth beef!"
Tie the meat with kitchen twine if needed.
In a small bowl combine the salt, pepper, dried oregano and dried thyme together.
Using clean hands, rub the spice mixture all over the roast
Heat some oil in a large skillet over medium-high heat. Add the beef roast and brown well on all sides.
Add all the remaining ingredients to your slow cooker and stir, then add in the roast and pour some of the liquid over the meat.
Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. The meat will be done when the internal temperature reads 130-135 F degrees for medium-rare or 145 F degrees for medium, if you prefer more rare, check the meat after 2 hours on HIGH, or 4 hours on LOW.
Transfer the meat to a cutting board and cover with foil. Let it rest for about 10 to 15 minutes before slicing into it.
In the meantime, pour the remaining liquid from the slow cooker through a fine mesh strainer. Reserve both the liquid and the onions for sandwiches. Discard the bay leaf.
Slice the beef as thin as you can.
Slice the rolls in half then pile some beef on the rolls, then top with onions and a slice of Swiss cheese, if preferred. Place the rolls under the broiler, if preferred, for a couple minutes until the cheese melts.
Serve them immediately with the reserved liquid/au jus to dip the sandwiches into.
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Great sandwiches. Made as directed except I skipped the wine and my roast was smaller than the one indicated. We enjoyed our sandwiches with chips. Thanks for sharing!