Annz French Dipz

• 3 lbs venison roast (or beef roast)
• 1 head garlic, cloves peeled (yes, the entire head!)
• 1 large onion, cut into chunks
• 1 teaspoon za'atar spice mix or 1 teaspoon thyme
• 1 teaspoon rosemary
• 12 teaspoon oregano
• 1 bay leaf
• 4 tablespoons soy sauce
• 12 tablespoon Worcestershire sauce
• 2 12 cups water
• 2 teaspoons beef bouillon granules (1 beef seasoning packet from a ramen noodles pack, add more if it needs more beefy flavor)
• 15 peppercorns

1. Put all ingredients in crock pot and cook on low for 7-9 hours or until the meat is falling-apart tender.
2. Take the meat out of the liquid and slice thinly.
3. Toast several hard rolls or hoagie buns.
4. Pile 1/4 lb.
5. of sliced meat on each.
6. Strain the vegies and spices from the juice and serve the au jus on the side for dipping.
7. To make a Philly Dip, slice the onions at the beginning.
8. After you've strained them from the juice, sautee them lightly with some green pepper, and pile them on the meat on the bottom of each bun, then top with provolone cheese and bake just until the cheese is melted.
9. Top with the bun tops and serve with au jus.

venison roast, garlic, onion, zaatar spice mix, rosemary, oregano, bay leaf, soy sauce, worcestershire sauce, water, beef bouillon granules, peppercorns

Taken from www.food.com/recipe/annz-french-dipz-352546 (may not work)