Hot Beef Sandwiches au Jus

I have been making these tasty sandwiches for years!  They are one of our favorite meals.  When bottom round roasts are buy-one-get-one-free, you can be sure at least one of them will find its way into the crock pot for this recipe.

After 8-10 hours in the slow cooker, you shred the meat and serve in buns with the juice on the side for dipping -- like a French dip.  I like to toast the buns, because I don't like things that are soggy.  I often top the sandwiches with shredded swiss cheese. 

On a "work night," I put the recipe together the night before, using a frozen roast.  If you use a frozen piece of meat, you can leave it in the slow cooker a little longer than the recipe calls for.

The beef sandwiches are pictured with Sage and Potato Gratin.

The recipe is from Pillsbury's Soup & Crock-Pot Recipes (February 2000).

Hot Beef Sandwiches au Jus

1 (4-5 pound) bottom round beef roast (I usually cook one about half that size)
1 envelope dry onion soup

2 tsp sugar

1 tsp oregano

2 10oz cans of beef broth (I always buy Swanson -- they are 14.5 oz, but I use two anyway)

1 12oz bottle or can of beer (we ALWAYS use Sam Adams Boston Lager!)

2 garlic cloves, minced (I use the minced garlic in a jar that you refrigerate -- 1 tsp = a clove)

16 buns

1.  Mix all ingredients except buns and beef in slow cooker.  Place beef in liquid, spooning a little on top to be sure the beef is seasoned.

2.  Cover.  Cook on low for 8-10 hours.

3.  Slice or shred beef.  Serve in buns with individual portions of au jus on the side.