Yield: 8 Sandwiches
Author: Karen’s Kitchen Stories
PREP TIME: 45 MINCOOK TIME: 7 HOURTOTAL TIME: 7 H & 45 M
- 1 medium yellow onion
- 3/4 C beef stock/broth
- 1/4 C reduced sodium soy sauce
- 1/2 C water
- 1 T Worcestershire sauce
- 1 T Creole or spicy brown mustard
- 2 to 3 cloves garlic, peeled and roughly chopped
- 2 teaspoons minced thyme
- 3 pound chuck roast
- Salt and pepper
- 6 to 8 sandwich rolls, or three demi baguettes, sliced into three rolls each
- 8 slices aged Swiss cheese
- Slice the onion into 1/4 inch thick round slices. Do not separate. Place the slices on the bottom of a slow cooker.
- Add the broth, soy sauce, water, Worcestershire sauce, mustard, garlic, and thyme to the cooker.
- Salt and pepper the roast on all sides and lay it on top of the onions.
- Cook the meat on low for 6 to 7 hours.
- Transfer the beef to a cutting board and let sit for about 15 minutes while you prepare the au jus.
- Remove the onions from the pot and place them in a small bowl.
- Strain the liquid into a fat separating measuring cup and let the fat rise to the top. Alternatively, skim the fat off of the top.
- Thinly slice the roast and return it to the slow cooker and switch it to “warm.” Add the onions and the liquid. Let sit for about an hour.
- To make the sandwiches, slice the rolls/baguettes in half, lengthwise, and place them on a baking sheet. Toast under a broiler, keeping a close eye, about 1 minute.
- Remove the pan from the oven, and remove the top halves of the rolls from the pan. Pile the beef and onions on the bottom halves of the rolls, top with the cheese, and broil until the cheese is melty. Top with the other half of the bread and serve with small bowls of the jus.
Sat. Fat (grams)10.24