Roast Beef Sandwiches Au Jus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * One 4 to 5 LB. Eye of the round roast (preferred)
or bottom of the round roast or a rump roast
* 1 cup chopped onion
* 1 Tbsp of sugar
* 2 tsp of dried thyme
* 1 14 1/2 oz can beef broth
* 1 10 1/2 oz can Beef Consomme undiluted
* 1 12 oz can of beer
(or substitute another can consomme for the beer)
* 6 cloves of garlic minced
* 16 sandwich buns
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Directions: |
Directions: Remove fat from beef roast and grill or fry it to brown. Place roast , in as big of chunks as possible, in a 5 or 6 quart slow pot. Mix all ingredients in a bowl and pour on top of meat. Cook on low 10 to 12 hours or until tender. Slice beef across the grain and put back in juice and reheat meat and serve on buns with the juice for dipping .
Hints:
1) A 6 quart slow pot will hold about 8 pounds of beef
2) Reconstituted dried minced onions work great in this recipe
3) Equivalent dried minced garlic or garlic powder can also be subbed for the fresh garlic.
4) I like to grill the beef on direct heat to brown and then on indirect heat for and hour or so to smoke the meat with hickory chips. I put the meat on the grill partially frozen and so it gets partially cooked. I then put it in a slow pot and cook it until it can be sliced thinly without falling apart (don't over cook). I then put the roast(unsliced) in the cooking juice in the refrigerator and let it soak and cool overnight. I then remove any fat that has hardened on the surface. The roast can now be thinly sliced and reheated in the sauce in a sauce pan on top of the stove.
5) The cooking time in the slow pot varies with how well cooked the meat is during the browning process.
6) Serve the sandwiches as is or you can add your favorite horseradish sauce, and/or sliced pickled banana peppers or pickled onions from the "This and That"section of this cook book. |
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Number Of
Servings: |
Number Of
Servings:12 to 16 sandwiches |
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