Roast Beef Poor Boys

8 Servings

2 to 3 pound beef round roast, trimmed

1/2 teaspoon coarsely ground black pepper

1 teaspoon kosher salt

2 stalks celery, coarsely chopped

1 carrot, coarsely chopped

1/2 large onion, coarsely chopped

6 cloves garlic, chopped

1 bay leaf

1/4 teaspoon dried thyme

1/4 teaspoon dried marjoram

1/4 teaspoon black peppercorns

1 tablespoon granular beef bouillon

1 cup water

2 tablespoons flour

1/2 cup water

8 Poor Boy Buns

Place roast in the slow cooker and rub the salt and pepper on the sides. Add the celery, carrot, onion, garlic, bay leaf, thyme, marjoram, peppercorns, bouillon, and 1 cup water; cover and cook on high 3-4 hours or until a meat thermometer registers 150°.

Remove the roast from the slow cooker, cover with foil to stay warm, and set aside.

Strain the juices into a saucepan, adding any juice that comes out of the roast as it sits; bring to a boil.

Mix the flour and water in a shaker and shake until smooth; whisk into the juices. Cook until slightly thickened, and keep at a simmer.

Cut the poor boy buns in half and lay the bottoms on a baking sheet. Slice the roast as thin as possible and add to the gravy; add any crumbs and slivers that fell off the roast to the gravy (the debris). Lay slices of roast beef on the bottom buns, then spoon on as much gravy as the sandwich can hold. Place the tops on the buns and bake the assembled sandwich for two to three minutes at 400° to toast the bread. Garnish with lettuce, tomatoes, mayonnaise, and dill pickles if desired.