A delightful twist on the classic beef sandwich, slow-cooked to perfection and served with a flavorful au jus for dipping.
Place the beef roast in the slow cooker.
Trim any excess fat from the beef roast for a leaner dish.
In a mixing bowl, combine the oregano, garlic, soy sauce, beef broth, beer, and sugar.
Ensure the sugar is fully dissolved for a balanced flavor.
Pour the mixture over the beef in the slow cooker.
Distribute the mixture evenly over the beef for consistent flavor.
Cover and cook on low for 8-10 hours.
Avoid opening the lid during cooking to maintain the temperature.
Remove the beef from the slow cooker and shred it using two forks.
Shred the beef while it's still warm for easier handling.
Place the shredded beef on the sandwich buns.
Toast the buns lightly for added texture.
Skim the fat from the juices in the slow cooker and serve as au jus for dipping.
Use a fat separator for a clearer au jus.
Serve the sandwiches warm with the au jus on the side.
Garnish with fresh parsley for a touch of color.
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