How many of you all have slaved over a meal, shown great presentation and are proud of the dish you just served up, only to have the whole thing placed between bread? My family does this all the time. So, I decided to make a sandwich that is basically: meat, cheese, vegetable and bread.. Voila! Here it goes!
1-3pound boneless chuck roast (or sirloin)
salt (1/4 cup) and pepper (1/8 cup) mix together
2 large onions, quartered
2 cloves garlic, chopped
1 Tablespoon of Worcestershire sauce
1 bay leaf, crumbled or torn
A couple sprigs of fresh rosemary or about a teaspoon of dried rosemary
1 quart chicken broth
1 cup white wine (buy the cheapest Chardonnay you can find..$5.00, tops)
*Olive or vegetable oil to cover the pot
(1 yellow onion sliced and 1 green bell pepper sliced and set aside)
6 slices provolone cheese
(optional: If you like your meat a little on the spicy side add, Sriracha Chili Sauce-found in condiment section)
A small can of sliced black olives, drain and set aside
A jar of mixed veggies (in a brine) can be found at all super markets
6-Whole wheat hoagie buns (toast in a skillet with a slather of mayo and then cut out some of the middle)-set aside.
Get a large heavy pot (cast iron is my preference) and fire that baby up with the oil in it till it is piping hot! Rub the salt and pepper mixture all into the roast..both sides, ya'll..Drop your roast in it and let it brown for 5 minutes per side. It will develop a nice brown crust. Transfer to crock pot. Top with the 2 quartered onions, garlic, bay leaves, rosemary,chicken broth and white wine. Simmer on low heat for 8 hours. Take meat out of crock pot, shred, then place back into juices. Salt and pepper to taste (if you must). I cool it down and set the whole thing in the fridge overnight, then shred meat the next morning, add it to a large pot, strain the broth and sprinkle a little of Tony's Chachere's Instant roux mix in it as a thickener and heat it up..sure, that does sound time-consuming, but it works for me on the days I come home in the evening from work. Just Heat and Serve.
Right before serving saute lightly in a little olive oil the sliced onion and green bell pepper (about 3 minutes). Take your brine mixed veggies from the jar and rinse once, then drain. Place in a dish. Drain your sliced blacked olives and place in a dish. Toast your hoagie buns according to the directions above.
Now get that hot shredded roast beef and pile it into your toasted bun. top with the provolone cheese. wait a minute or so for it to melt a little, then add your sauteed veggies, sliced black olives and brine veggies. Serve Up! Place one hand on your hip and nod your head!
Enjoy!
Thefryegirl2u
1-3pound boneless chuck roast (or sirloin)
salt (1/4 cup) and pepper (1/8 cup) mix together
2 large onions, quartered
2 cloves garlic, chopped
1 Tablespoon of Worcestershire sauce
1 bay leaf, crumbled or torn
A couple sprigs of fresh rosemary or about a teaspoon of dried rosemary
1 quart chicken broth
1 cup white wine (buy the cheapest Chardonnay you can find..$5.00, tops)
*Olive or vegetable oil to cover the pot
(1 yellow onion sliced and 1 green bell pepper sliced and set aside)
6 slices provolone cheese
(optional: If you like your meat a little on the spicy side add, Sriracha Chili Sauce-found in condiment section)
A small can of sliced black olives, drain and set aside
A jar of mixed veggies (in a brine) can be found at all super markets
6-Whole wheat hoagie buns (toast in a skillet with a slather of mayo and then cut out some of the middle)-set aside.
Get a large heavy pot (cast iron is my preference) and fire that baby up with the oil in it till it is piping hot! Rub the salt and pepper mixture all into the roast..both sides, ya'll..Drop your roast in it and let it brown for 5 minutes per side. It will develop a nice brown crust. Transfer to crock pot. Top with the 2 quartered onions, garlic, bay leaves, rosemary,chicken broth and white wine. Simmer on low heat for 8 hours. Take meat out of crock pot, shred, then place back into juices. Salt and pepper to taste (if you must). I cool it down and set the whole thing in the fridge overnight, then shred meat the next morning, add it to a large pot, strain the broth and sprinkle a little of Tony's Chachere's Instant roux mix in it as a thickener and heat it up..sure, that does sound time-consuming, but it works for me on the days I come home in the evening from work. Just Heat and Serve.
Right before serving saute lightly in a little olive oil the sliced onion and green bell pepper (about 3 minutes). Take your brine mixed veggies from the jar and rinse once, then drain. Place in a dish. Drain your sliced blacked olives and place in a dish. Toast your hoagie buns according to the directions above.
Now get that hot shredded roast beef and pile it into your toasted bun. top with the provolone cheese. wait a minute or so for it to melt a little, then add your sauteed veggies, sliced black olives and brine veggies. Serve Up! Place one hand on your hip and nod your head!
Enjoy!
Thefryegirl2u
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