As I looked through my past posts this year I cannot believe how often I use my slow cooker. I leave it right on my counter to use as much as possible. It has saved me many times when I just could not figure out what we were going to have for dinner. Yesterday was one of those days.
I forgot to take out meat for dinner on Sunday so yesterday morning I was scrambling to think of something for dinner that would be easy and I could just leave all day. It was Sunday after all and I LOVE football! I haven’t been able to watch my favorite football team (Go Bills!) since we arrived here in Michigan because we don’t have cable or satellite and where we are is too far away to receive any signals for local channels. But, I was going out to watch the Bills vs. Jets game and I didn’t want to have to worry about dinner.
I found a frozen beef shoulder roast so in the slow cooker it went. Normally, I let the meat thaw overnight in the refrigerator before cooking it but I did not have the time and we were all just fine.
The beef was incredibly tender and juicy. The au jus was flavorful and not too greasy. The kids each ate two sandwiches for dinner and were asking for the leftovers for lunch. Overall I think it was a perfect meal.
I served this with a side of brown beans.
- 1 large sweet onion, thinly sliced
- 3 cups beef broth
- 1/2 cup low-sodium soy sauce
- 4 TBSP Worcestershire sauce
- 2 TBSP yellow mustard
- 2 tsp garlic powder
- 4 bay leaves
- salt and pepper
- 3 lb. beef shoulder roast, trimmed
- 8 rolls, sliced
- 1 lb. (16 slices) provolone cheese
- Spray bowl of slow cooker with non-stick spray.
- Place onions in bottom of the cooker.
- Place roast on top of onions.
- Pour in beef broth, soy sauce, Worcestershire sauce, mustard, garlic powder and bay leaves. Stir slightly to mix.
- Sprinkle salt and pepper over roast, liberally.
- Cook on low 7-9 hours or high 5-6 hours.
- Remove roast from slow cooker to slice. Return meat to slow cooker to soak in au jus and warm for 5-10 minutes before serving.
- Toast rolls before placing meat and cheese on them. Serve with a side of au jus for dipping.