Let me tell
you a story, these people, they live in a house without any AC in the
deadly heat of summer and out of fear of the heat never use their oven
because they would probably....inevitably die of heat exhaustion. And
enter experimenting with crock pot ideas. You guys. This one is my
absolute favorite by far. I'm not one for the "Throw every can in your
cupboard in a crock pot and Wah Lah!!" type of recipes because let's
face it, those just turn out Wah Wah....he he me so clever. Anyways, if
you're in the need of easy savory deliciousness without the heat then
look no further. Here is the original recipe, and below is my adapted version.
Ingredients:
2 large onions, peeled and sliced
3 garlic cloves, peeled
1 cup beef stock
1 cup red wine
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
¼ teaspoon ground thyme leaves
¼ teaspoon onion powder
2 bay leaves
one2 to 3 pound boneless chuck roast
kosher salt and freshly ground black pepper
2 loaves French bread, split and toasted
good mayonnaise
8 ounces cheese slices, like provolone
Instructions:
Place the onions and garlic in the bottom of a slow
cooker. In a glass measure, whisk together the stock, wine,
Worcestershire, soy sauce, thyme, onion powder, bay leaves and beef base;
pour over the onions and garlic. Pat the roast dry with paper towels and
place on top of the onion mixture. Season well with salt and pepper. Cover
the slow cooker with its lid and cook on the low setting for 7 to 9
hours, or until the meat is fork-tender.
Remove the beef from the slow cooker and coarsely chop
the meat. Strain the liquid through a fine-mesh strainer into a bowl.
Reserve the onions; discard the garlic cloves and bay leaves.
To assemble the sandwiches, preheat the broiler. Spread
some mayonnaise on the all bread slices. Top with the meat, onions (if
desired) and the cheese. Place the sandwiches on a baking sheet and pop
under the broiler just until the cheese is melted. Sandwich two bread
slices together and cut into portions. Serve with the reserved juices.
