1 tspeach dried oregano, thyme and parsley, divided
1 tspKosher salt
1 tspground black pepper
4 cupslow-sodium beef both
6 oz.full flavored beer (i.e. Stout, IPA, etc.) OR 6 oz. dry red wine
1 tbspWorcestershire sauce
1 tspdried mustard
12 thin-slices of cheese (i.e. Swiss, Provolone, Havarti, etc.)
6 sandwich rolls, sliced in half and warmed slightly
1Remove butcher’s netting from roast and lay flat on work surface. Trim most of the excess fat. Season inside of roast with half of the dried herbs, salt and pepper. Roll roast back up and secure with twine.
2Combine oil and remaining herbs, salt and pepper and mix well. Thoroughly rub mixture on the outside of the roast. Loosely cover with plastic wrap and let rest on counter for 45 minutes.
3Place onions and garlic in the bottom of your slow cooker and set roast on top. Add broth, beer/wine, mustard and Worcestershire sauce. Cover and roast on low heat for 8 – 9 hours. (You can cook for 4 – 5 hours on high heat but slow roasting is recommended.)
4When cooking time is finished, remove roast and place on a cutting board. Remove twine and thin-slice against the grain. Pile meat, cheese and onions onto rolls. Serve with side of Au Jus.