This was such a tasty way to enjoy some of the Pumpkin Focaccia bread I shared just yesterday. We'd had a beef roast in the refrigerator thawing for a couple days and I knew I wanted to make an au jus recipe. Well, I kind of messed that up, but it worked out really well anyway!
If you want an au jus style sandwich, make sure to remove the roast and shred the meat outside of the crockpot, on a plate or cutting board. Then strain the juices in the crock pot and you'll be all set. What I did was shred the meat IN the crock pot and it immediately soaked up over half the juice leaving me no "dipping" juices left. It wasn't a bad mistake at all though - actually a very tasty one! It made the meat very moist and juicy, and was pretty much the same idea as au jus, just without the dipping.
We all really enjoyed the way these sandwiches came out. The flavors are wonderful - and I love that the rosemary in the roast is complemented by the rosemary atop the focaccia bread to tie it all together.
Slow Cooker Shredded Beef Sandwiches on Pumpkin Focaccia Bread adapted from Weary Chef
2 1/2 - 3 pound beef roast
1 teaspoon chili powder
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground thyme
1/2 tsp black pepper, or to taste
1/3 cup soy sauce
2 teaspoons Worcestershire sauce
1 cup water
2 bay leaves
Wedges of Pumpkin Focaccia Bread
sliced provolone cheese (optional)
- In your slow cooker place the roast and sprinkle the chili powder, rosemary, garlic and onion powders, thyme, and black pepper. Next pour the soy sauce, Worcestershire and water over the top. Toss in the bay leaves, and cover and cook on low heat for 6-8 hours.
- Option 1 (for French Dip style sandwiches): Remove roast from slow cooker and shred meat with two forks on a cutting board, removing and discarding any remaining pieces of fat. Set shredded meat aside.
- Pour broth through wire mesh strainer into bowl or glass measuring cup for easier pouring.
- Cut bread in half lengthwise, and fill with shredded beef. If desired, place a slice of provolone on top of the meat, and heat the open sandwich under a lo-broil in the oven for 3-5 minutes until cheese is melted. Assemble sandwich and serve with a dipping bowl of the au jus.
- Option 2 (for moister meat, but no dipping sauce): When roast is tender, remove any obvious fat and then use two forks or shredding claws to shred meat. Stir meat into sauce and allow to soak for at least 15 - 20 minutes before serving. Spoon meat onto the bottom half of the sandwich bread and drip a little extra juice over meat if desired. Top with a slice of provolone, and the top half of the bread. Place on a baking sheet into an oven preheated to 350 degrees and toast for about 5 - 8 minutes, or until bread is lightly toasted and cheese is evenly melted.