French Dip Sandwich or Roast Beef Sandwich Au Jus
1 T chopped or minced garlic
1 beef bouillon cube
1 T rosemary
3 bay leaves
3/4 c - 1 cup soy sauce (I use approximately 1 cup, give or take)
about 6 cups water
1 beef roast (chuck is affordable and tastes the best)
buns
provolone cheese
Put all ingredients in a Crock-pot or slow cooker. The size of your roast can be anything from 3 pounds to about 4 or 5 but 3-4 is best for the amount of juice left for dipping. Cook on high 6-8 hours until tender and falls apart easily when you pull with a fork.
Remove roast from slow cooker and shred with two forks, pulling all the pieces apart. Remove the bay leaves from the juices in the slow cooker. Place the shredded beef back in the crock pot and keep on 'warm' setting until needed. Open a roll, spoon meat on and cover with a slice of cheese. Broil in the oven just until the cheese is melted. Spoon liquid into small cups on the side for dipping.
