French Dip Sandwiches

This recipe is amazing. It takes a good 10 hours in the crock pot, so it's perfect for a busy fall day when you want to come home to something savory. I threw everything into the crock pot early in the morning and left for a good amount of the day. When I got back, I stepped off the elevator in our condo building and turned the corner to walk down the long hallway, and I smelled something awesome. I thought maybe the wonderful smell was coming from the 1st door and kept walking. The smell kept getting better and better. I thought maybe it was one of the doorways in the middle of the hallway. But, it continued to get stronger and better! Could this aroma be the wonderfulness that was stewing in the crock pot in MY condo?? I rushed up to our door, at the very end of the long hallway, and was knocked off my feet by a wall of intense flavors in the air. It smelled SO good! But we still had to wait a good 4 hours to eat. But our place smelled so good, I didn't mind. The wait was totally worth it!



French Dip Sandwiches
from Big Flavors From A Tiny Kitchen

Crock pot ingredients:
1 3 pound chuck roast, all visible fat trimmed
½ cup low-sodium soy sauce
½ cup water
¼ cup low-sodium beef broth
1 bay leaf
3-4 whole peppercorns
2 teaspoons Italian seasoning
1 teaspoon garlic powder

Extra ingredients for sandwiches:
Provolone, sliced
sandwich rolls
butter
garlic powder

Put first 8 ingredients into a crock pot. Cover and cook on low for 10-12 hours. Once roast is done, shred with a fork. Mix garlic powder and butter and spread on toasted rolls. Top with shredded beef and provolone, and bake or toast in toaster oven until the cheese melts. Put the leftover au jus into small bowls for dunking.