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!

Ingredients

• 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

PANTRY STAPLES:

• 3 cloves garlic, minced
• Sea salt and fresh ground black pepper, to taste

Preparation

1. 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.
2. 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.
3. 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.