This post may contain affiliate links. Please see my full Disclosure Policy for details.
During these hot summer months, avoiding the oven for dinner is a must! When I saw these crockpot beef sandwiches by Dana from This Silly Girl’s Life, I pinned them to try on a hot day. Well, we certainly had a heat wave last week, so I pulled out this recipe and put it to good use! I love a good French beef dip sandwich. The twist on this one is to use provolone cheese and garlic bread instead of french bread. Yum! Dana guest posted on Diana Rambles so check out her original recipe and photos over there. Here’s what I ended up doing:
2 1/2 Lbs Chuck Roast (I used a brisket instead because that’s what was on sale. I think any good roast would do just fine-it cooks so low and slow it’s tender and delicious when it’s done.)
2 tsp Oregano
1 Tbl each: Onion Powder, Garlic Powder, Montreal Steak Seasoning
3 Garlic cloves, whole
2 Bay leaves
32 oz Beef Stock
4-6 Provolone Cheese slices
Fresh cracked pepper to taste
Cut roast into smaller chunks (mine was small enough to fit and didn’t need to be cut- just depends on your slab of meat) and rub with the oregano, onion powder, garlic powder, steak seasoning. Place into crock pot and add all the remaining dry ingredients.
Add the stock and just enough water to cover the meat. (This was about 1 cup of water for me)
Cover and place on low heat for 8 hours. It will be so tender and delicious! Take out the meat and slice it as thinly as you can against the grain. Make sure you take out the bay leaf and smash the garlic in the pot. Add meat back to the pot and put on warm. Cook frozen garlic bread to directions on package. Cut garlic bread into four equal pieces and pile on the meat, adding a slice of provolone cheese. Serve with the remaining jus for dipping. Yummy!