This recipe has a couple of secret ingredients, and while you only add one tablespoon of each, they are total game changers! A tablespoon of fish sauce and a Tablespoon of soy sauce really up the flavor complexity of this dish. It couldn't be easier but it turns out restaurant quality, rich, and complex. You could make the recipe without those two unique ingredients, but they're very much worth trying!
Ingredients
- 2-3 pounds top round (my favorite cut of beef for slow cooking)
- 2-3 onions, sliced
- 1 32oz carton Pacific brand beef broth (my favorite brand for when the broth really matters in a dish)
- 1/4 cup Worcestershire sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon fish sauce
- 3 Tablespoons minced garlic
- 1 Tablespoon dried thyme
- 1/2 Tablespoon rosemary (I didn't have this on hand, but it would be a good addition)
- 3-4 Bay leaves
- 1/2 Tablespoon onion powder
- Salt and Pepper
- Avocado oil
- Hoagie rolls
- Sliced provolone cheese
Instructions
Pat the top round dry and season both sides generously with salt and pepper. Heat a slow cooker on the sauté function or a pan on the stove to medium high heat. Add a Tablespoon or two of high heat cooking oil (I use avocado oil) to the pan and sear the top round on both sides, about 5 minutes each side without disturbing, until a nice brown color develops.
Add the top round and all remaining ingredients to a slow cooker and cook on high for 5 hours and 45 minutes. When finished, separate the beef from the broth and shred the beef. Keep the beef and the broth separate.
To assemble, top the rolls with the beef, then top the beef with the sliced provolone. Toast under the broiler for a couple of minutes until a nice color develops. Taste the broth to adjust seasonings. Serve with the broth on the side, and enjoy!
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