Winter is a great time for hot sandwiches. We took one of our blade roasts and made french dip sandwiches.

Thaw the roast and sear all sides to a nice golden brown.

Place the roast in your crock pot and add:

1/3 cup soy sauce
1-1.5 cup Coke the real stuff, not diet
1 10.5 oz. cans beef consommé
1/4 cup dry minced onions
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 bay leaf
Enough beef stock to cover the roast if needed.

 

Cook for 3-4 hours on low. 

Remove and slice across the grain into thin slices. Place the slices back into the crock pot on low for another 1-3 hours.

Place on hoagie buns or similar, cover with provolone cheese.

Melt the cheese over the broiler in your oven. Strain any solids and fat from the remaining juices in the crock pot. Serve with the stained juices as au jus.

Any leftover au jus is a great addition to a french onion soup base for a meal later in the week.