A delightful and easy-to-make recipe for tender beef sandwiches with a flavorful dipping broth.
Trim any visible fat from the beef roast and poke holes all over it using a fork.
Poking holes in the meat allows the flavors to penetrate deeply, enhancing the taste.
Place the beef roast into the slow cooker.
Ensure the beef roast is centered in the slow cooker for even cooking.
In a mixing bowl, combine the soy sauce, beef broth, black pepper, thyme, onion powder, and minced garlic.
Mix the ingredients thoroughly to ensure a consistent flavor throughout the broth.
Pour the mixture over the beef roast in the slow cooker.
Pour slowly to evenly distribute the mixture over the beef.
Add the bay leaf and water to the slow cooker.
Adding water ensures there is enough liquid to create a rich broth.
Cover and cook on high for 2 hours.
Cooking on high initially helps to kickstart the cooking process.
Reduce the heat to low and continue cooking for an additional 5 hours or until the beef is tender.
Cooking on low allows the beef to become tender and absorb the flavors.
Skim off any fat from the surface of the broth.
Use a spoon to carefully remove the fat for a cleaner broth.
Remove the bay leaf and shred the beef using a fork.
Shredding the beef while it's warm makes the process easier.
Pile the shredded beef onto the sandwich rolls and serve with the broth for dipping.
Serve the sandwiches warm for the best taste experience.
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