It is your turn to host the gang’s next football gathering, but you have no idea what to serve? It’s late in the season, and everyone has grown tired of the cheese dips, five-alarm chilis, platters of spicy buffalo wings, and countless boxes of delivery pizza. It’s time for something different this week.
Serve this savory herb-infused beef sandwich, and you’ll have a touch-down long before the first kick-off! The slow cooking tenderizes the meat to the point where all you have to do is pull it apart with two forks, and the caramelized onions add just a hint of sweetness and the perfect amount of crunch.
Plus the convenience of using your slow cooker allows you time to get ready for the big game and not spend all of your time in the kitchen!
This recipe will serve 6-8 people, so scale the ingredients up or down according to the number of people you plan to serve.
3-4 pound beef round roast
2 onions, thinly sliced
2 cans beef consommé
2 cups water
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons garlic powder
2 bay leaves
1 tablespoon olive oil
1 tablespoon fresh cracked black pepper
1 tablespoon crushed dried rosemary
1 tablespoon crushed dried thyme
1 tablespoon crushed dried oregano
6-8 fresh sub rolls
1) Place the roast in the bottom of a slow cooker.
2) Combine the consommé, water, soy sauce, Worcestershire, garlic powder, and herbs in a small mixing bowl and pour the mixture over the roast.
3) Place the bay leaves in the slow cooker and cover.
4) Cook the roast for 8-10 hours on low until the meat is tender.
5) Remove the roast and the bay leaves from the broth and discard the bay leaves. Pull the meat apart with two forks and return the meat back to the broth.
6) In a large sauté pan, add the onions and a tablespoon of olive oil and cook the onions until they are caramelized about 8-10 minutes.
7) To serve, place a generous portion of the meat on the bottom of a roll and top with the caramelized onions. Serve each sandwich with a small bowl of the broth for dipping.