A really nice fireside supper for friends. Taste the Aus Jus first to make sure it's really "beefy" and add another bouillon packet if needed. Edit--if "heat bothers you" start with 1 teaspoon of black pepper.
- Place all ingredients in a crock pot.
- Cook on High for 5-6 hours or Low for 8-10.
- Remove the meat from the crock pot and place on a deep plate-to collect juices.
- Strain the broth well so that it is clear and no spices or onions remain.
- Place in a saucepan and keep warm.
- Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
- (Remember to add the juices that drain off the meat).
- Heat Hoaggie buns to warm and slice the meat thin.
- Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.
This was so delicious! Two of my kids do not even like roast beef and they loved this. My husband could not stop eating it and raved the entire time...plus, it couldn't get any easier! I used a 4 lb. bottom round roast and 3 tsp. of instant beef bouillon powder. I also used regular salt because I had no seasoning salt. Otherwise, followed to a "T". I have to admit, I was worried about all that pepper, but it was fine! I cooked 4.5 hours on high, then sliced the beef and put it back in the crockpot for about 20 minutes. Never have I eaten a more tender roast beef sandwich. I used split Kaiser rolls with a slice of American cheese on each and put them in the oven for about 10 minutes on 375*. Then I piled on the sliced meat and served with the au jus. Just wonderful. This made 8 good size sandwiches and I still have plenty for leftovers. Thanks so much for sharing this recipe! P.S. My daughter loved it so much that after her sandwich, she asked for a cup of the au jus to DRINK!
What a simple to prepare, deilicous, and not too many points meal. I threw everything together the night before and refrigerated the crockpot. This morning I plugged it in and at lucnch came home to a delicious lunch that no restraunt could of made any better. I used a small french roll and about 1/2 cup of the beef with 1/4 cup au jus. I calculated this to 7 points. I like how all the flavers in the juice are seperate, but also blend together well. Thank you for sharing this one.
It was good and I will make it again. I did use fresh garlic and rosemary, and I agree with one review that the pepper and salt amounts may be switched. 1 tablespoon pepper is too much, and I love pepper. I did use my own stock since I had it own hand. I'm not a fan of bouillon, so I think I would stick with the stock as it has a nice rich flavor. I sliced my onions so I could use them on the sandwich, and served it with a mayo and horseradish sauce along with the au jus. Definitely all gone, so that is a good thing. Thx for posting. Kim