Beef Sandwiches with Dipping Sauce

If you cook the roast low and slow in the oven, or in the crock pot, you'll get tender, moist meat perfect for making pulled beef sandwiches.  Add some au jus gravy, and you have a delicious dipping sauce. This is a quick and easy recipe to make that your entire family will love.

Ingredients

2 tsp. salt
2 tsp. garlic powder
2 tsp. oregano
1 tsp. caraway seeds
1 tsp. marjoram
1 tsp. celery seed
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 beef roast, about 4 lbs.
1 onion, sliced thin
1 (14 1/2 oz) can beef broth
1/2 c. water
1 envelope au jus gravy mix
1 Tbs. Creole seasoning
1 Tbs. chili powder
2 tsp. cumin
6 French rolls, split or 10 sandwich rolls, split

Directions

Preheat oven to 175° to 200°.

In a small bowl combine salt, garlic powder, oregano, caraway seeds, marjoram, celery seed, pepper, and cayenne pepper. Mix well.

Trim off excess fat from the beef roast. Sprinkle the seasoning mixture over the beef roast and rub it into the meat. Make sure to coat all sides of the beef roast. 

In a bowl combine beef broth, water, au jus gravy mix, creole seasoning, chili powder and cumin.  Mix well.

Place the roast in a Dutch oven. Cover the roast with onion slices. Pour the au jus gravy mix over the top of the roast.

Cover and bake for 8 to 10 hours, or until the meat is tender and falling apart. 

Remove the roast from the Dutch oven and place on a serving platter that has sides to catch the liquid.  Skim fat from the cooking juices.  

Shred the beef using with 2 forks. Return the shredded beef back into the Dutch oven. 

Continue to bake the beef until it is heated through and hot. 

Use a slotted spoon to place some meat on the rolls.  Top with a slice of cheese if desired.  Pour some of the juice into a bowl to dip your sandwich in.