I got this recipe from the Clean Living magazine back in 2013 and still love it to this day! I made Parmesan Asparagus to go with it – which is a simple recipe too!. Clean asparagus, rub some olive oil on them, sprinkle salt and pepper and shaved parmesan on top. Bake for 5 minutes. Delicious with the roast beef!
- 2 lb lean beef pot roast, eye of round roast or other lean beef roast, trimmed of visible fat
- 2 cups low-sodium beef broth
- 4 cups thinly sliced leeks, white and light green parts only, rinsed well
- 8 whole-grain kaiser-style buns, halved through center
- 4 cups baby arugula
- 3 cloves garlic, minced
- Sea salt and fresh ground black pepper, to taste
- In a 4- to 6-qt slow cooker, add beef, broth, 1 cup water and garlic. Cover and cook on low for 5 to 6 hours, turning once, until beef is tender and pulls apart easily when tested with a fork. During final 30 minutes of cooking, add leeks, submerging in broth.
- Remove beef and transfer to a large bowl; let rest until slightly cooled, about 5 minutes. Using 2 forks, shred beef into small pieces. Return beef to slow cooker, stirring to coat in broth. Season with salt and pepper, cover and heat until warmed through.
- Preheat broiler to high. Place buns on a baking sheet, cut side up, and transfer to top oven rack, about 8 inches from broiler. Toast until light golden brown, 1 to 2 minutes. (TIP: Do not leave buns unattended under broiler.) With a slotted spoon, divide beef and leek mixture among bun bottoms. Top with arugula, dividing evenly, and sandwich with bun tops. Serve beef broth jus on the side for dipping.