My hot roast beef hoagies are the perfect entree when serving a hungry group. You only have to do a little preparation, and then the slow cooker does the rest. This recipe works for any casual occasion and always impresses.
My only warning is that people may ask for seconds. The last time I made this for a get-together, I was hoping to have leftovers for the next night, but all three and a half pounds of meat were gone! Ask your guests to bring some side dishes or pick up some pre-made items to help complement the meal without adding extra work for yourself.
If you’re making this for a group adhering to Paleo, then serve the roast beef with roasted vegetables. The meat is delicious no matter what, but I’ve found that my guests are less interested in the Paleo lifestyle than I am, at least not during a party.
Make this once and it will become a go-to recipe. It’s simple, delicious and the leftovers (if there are any) are just as good the next day. Store the meat separately from the cheese and rolls, then reheat it on low in either the slow cooker, in a pot on the stove or in the microwave. Assemble the hoagies when the beef is warmed to your liking and enjoy!
4-pound beef rump roast or shoulder roast
1 medium white onion, quartered
1/4 cup Herbes de Provence (A mix of herbs typically containing rosemary, marjoram, savory, thyme, oregano and lavender. It’s a spice blend that is available at most grocery stores, and you can click here if you want to make some yourself.)
1-ounce envelope Lipton dried onion soup mix
15-ounce can beef broth
12-ounce bottle light beer
2 tablespoons olive oil or vegetable oil
12-16 slices provolone cheese
6-8 crusty rolls
Trim any visible excess fat from the beef. Generously season the roast with the 1/4 cup Herbes de Provence. Sear beef (3 minutes a side) in oil over medium-high heat. Place beef in the slow cooker. Surround with onion.
Combine the onion soup mix, broth and beer in large bowl. Use that mixture to cover the beef and onions and cook on high for 6 to 8 hours.
Remove roast from the slow cooker and shred using two forks. Remove 1-1/2 cups of cooking liquid and reserve for au jus. Return beef to the slow cooker and mix well with the remaining liquid.
Slice the rolls in half. Place two slices of cheese inside each roll and fill with beef and onions. Serve with au jus on the side and enjoy!