French Dip Sandwiches Done in the Slow Cooker - Our Favorite Way

Step 1: Remove visible fat from the beef. Run it under cold water to wash it briefly. Place roast into a 4.5 - 6 quart slow cooker.

Step 2: Add the next 7 ingredients (onion soup mix through horseradish) distributing each ingredient evenly over and around the roast.

Step 3: Add the soy sauce, beer, and water onto and around the roast. Break up the bouillon cubes distributing it evenly into the liquid in the slow cooker. Add the bay leaves into the liquid.

Step 4: Cover and cook for 8 hours on the low setting or 4 - 5 hours on the high setting. Once completed, the meat should be fork tender and falling apart.

Step 5: Remove the meat from slow cooker and either slice thinly or shred with two forks.

Step 6: Carefully skim off the fat that has reached to the top. (Refer to NOTE below).

Step 7: Return meat back into the gravy for meat to soak up the juices.

Step 8: Using slotted spoon or tongs, distribute meat evenly over the sub rolls. Top with cheese if desired.

Step 9: Place open faced sandwiches under a broiler until cheese melts. (Depending on the mood, I sometimes toast the bread slightly, prior to topping the bread with the meat)

Step 10: (Some in my family like to add very thinly sliced red onion to these sandwiches, but this choice is up to you depending on tastes).

Step 11: To serve; place a sandwich onto a serving plate. Spoon enough of the au jus gravy onto small serving bowls big enough to dip each sandwich into it.

NOTE: At times when I have enough time, after I remove the beef from the gravy, I strain the gravy into a container. I place the container in the freezer so that the fat that rises to the top solidifies which makes the fat easy peasy to remove. I then add the skimmed gravy back into the crock pot; setting the setting on high to heat the au jus gravy prior to adding the beef