Scale
Ingredients
- 3–4 lb. chuck roast
- Salt and pepper to taste
- 1 onion, thinly sliced
- 2 cups beef consomme/broth
- 1 1/2 teaspoons garlic, minced
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 1 tablespoon Creole seasoning
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon paprika
Sandwich assembly:
- Hoagie rolls/crusty french baguette
- Provolone cheese
- Horseradish mustard/cream (optional)
Instructions
- Season meat with salt and pepper to taste and sear over medium high heat until browned on both sides
- Transfer meat to a slow cooker and add in onions
- Combine consomme/broth with garlic, soy sauce, red wine vinegar, Creole seasoning, garlic and onion powders, oregano and paprika. Stir to mix
- Pour broth mixture over the meat, cover and cook for 8 hours on low
- Once cooked, remove the roast and shred with two forks
- To make a sandwich, add some meat to a hoagie roll cut in half lengthwise and top with provolone cheese
- Broil at 450 degrees F for 5 minutes or until cheese has melted
- Dish and serve hot with au jus dip
Notes
Adapted from Creole Contessa