If you are craving a big, meaty, warm sandwich this is a great recipe and it's so easy, especially since its in the crockpot all day. Perfect for a cold day and perfect for a get together. We made this Monday and had a bunch of friends over. I doubled the recipe and it easily served 8 adults and a few kids with a tiny bit of left overs (granted some of the man adults ate more than one). Everyone raved about it!
Ingredients: (I doubled this recipe - this is the original)
- 1 medium yellow onion (I used a sweet onion - no prob)
- 3/4 cup beef broth/stock (Make sure to get low sodium. If you can't find that, don't salt your meat, or at least go easy on the salt. I used regular sodium and salted my meat and it was a bit salty.)
- 1/4 cup soy sauce (go low sodium on this too)
- 1/2 cup water
- 1 Tbsp Worcestershire sauce
- 1 Tbsp creole mustard (I just used some dijon with a bit of ketchup)
- 2 cloves garlic, roughly chopped
- ~3lb chuck roast
- salt
- pepper
- 6-8 sandwich rolls, split (I used the french sandwich rolls you get in a bag - they look like subs)
- 6-8 slices of provolone or swiss cheese
- Slice the onion into 1/4-inch rounds. Place them in the bottom of the crockpot.
- Add beef broth, water, soy sauce, Worcestershire sauce, mustard/ketchup, and garlic to the crockpot. Just drop a dollup of mustard and ketchup in the liquid between a few onion rounds.
- Salt and pepper both sides of the roast and place on top of the onions. (remember my salty warning)
- Cook on low 6-8 hours until beef is fall-apart tender
- Transfer the roast to a cutting board or bowl and shred. While the meat is out you can skim the fat off the top of the liquid - I didn't - too much work.
- Return the roast to the crockpot - switch the crockpot to warm.
- Before you eat heat the broiler. Make your sandwich by spooning some meat onto the bread, add some cheese, and broil open faced for a few minutes until cheese is melty and bread is slightly toasted.
- Serve with small bowls of the au jus.
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