3 pounds eye of round beef roast, trimmed of excess fat
1 bay leaf
8 crusty sandwich rolls
3 tablespoons unsalted butter
How to Make It
Whisk first 6 ingredients in a large slow cooker. Add roast; turn to coat. Add 1 cup water and bay leaf. Cover and cook on low until tender, 5 to 7 hours.
Remove roast from slow cooker; shred meat. Skim fat from liquid. Strain; pour into 8 small ramekins.
Place a rack 5 inches from heat source; preheat broiler. Slice rolls in half, butter insides and place on a baking sheet. Toast until light golden, 30 seconds to 1 minute. Pile beef on bottom halves of rolls, cover with top halves and serve with sauce.
I make these all the time, they are one of my favorites! My crock pot only cooks in 4,6, and 8 hour increments. I'm going to try putting it on four hours today to see if I can't have it ready before I have to work.. Hoping I won't sacrifice any of its usual yummy quality!