French Dip Sandwiches

Step 1

In the crockpot, whisk together the broth, soy sauce, minced onion, garlic powder, salt, black pepper, oregano, thyme, bay leaf, and red pepper flakes.

Step 2

Place the roast in the cooker and season lightly with salt and black pepper on all sides. Spoon the sauce over the top.

Step 3

Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds. Transfer the roast to a cutting board and shred with two forks. Return the meat to the cooker and stir it into the au jus (leftover juice).

Step 4

Optional: Position the top oven rack about 6 inches below the broiler. Preheat the broiler. Line a rimmed baking sheet with foil. Place opened steak rolls or ciabatta rolls on the baking sheet and broil 1-2 minutes until toasted inside. Remove from oven.

Step 5

Using a slotted spoon, add a layer of the shredded meat (be sure to drain the liquid first) to the roll. Top with 1 or 2 slices of cheese. Optional: Place the opened up sandwiches back under the broiler for 1-2 minutes until cheese is melted.

Step 6

Serve the sandwiches warm, with the juices from the cooker in small bowls alongside for dipping.