Put the meat in your slow cooker in the morning and have a sandwich ready in 10 minutes when you get home! Great with a side of creamy horseradish.
Prep Time: 10 Minutes
Cook Time: 12 Hours
Ready In: 12 Hours 10 Minutes
Yields: 16 servings
1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 teaspoon beef bouillon
1 bay leaf
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
8 red peppers
16 slices of Swiss Cheese
16 French Rolls
mayonnaise or creamy horseradish
In a medium bowl, combine soy sauce, bouillon, bay leaf, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover and cook on Low heat for 10 to 12 hours, or until meat is very tender. Add peppers in the last hour of cooking.
Remove meat from broth, reserving broth. Slice meat very thin (I prefer an electric knife), and distribute on rolls for sandwiches. Cover meat with swiss cheese, and broil on high for approximately 5 minutes, or until cheese is melted. Serve with mayonnaise or creamy horseradish.
This is another recipe that I subdivide into smaller portions prior to cooking, freeze these dinner sized portions, then cook in my small crockpot. I package the meat premarinated, and also package a few slices of swiss cheese, along with the rolls. The meat simmers all day, and the sandwiches only take a few minutes to put together.
She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.