These aren’t ordinary sandwiches—spiced beef slowly simmers to tender perfection while the juices that fill the slow cooker become a rich sauce for dipping. You can add cold toppings, or for a special treat, top rolls with provolone cheese and toast them in the oven before adding the roast beef.
Ingredients
- 1 tablespoon olive oil
- 3 pounds chuck roast, trimmed of excess fat
- ⅓ cup reduced-sodium soy sauce
- 1 cup regular Coca-Cola
- 2 (10.5-ounce) cans beef consommé or beef broth
- ¼ cup onion flakes
- 1 tablespoon beef bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dried thyme
- 1 dried bay leaf
How to Make It
- Label a 1-gallon freezer bag. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, then set it aside to cool. In the meantime, combine the rest of the ingredients in a large bowl. Put the roast into the freezer bag and pour the mixture in over it. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the roast to thaw overnight in the refrigerator. On serving day, pour the contents of the freezer bag into the slow cooker, cover it, and cook on low for 4 hours. Remove the roast to a cutting board and slice it across the grain as thinly as you like. Add the roast back into the slow cooker, re-cover, and continue cooking for 1–2 hours until tender. Remove the beef, discard the bay leaf, and strain the juices for serving as a dipping sauce.