I love a good roast slow cooked with veggies set aside some rolls, but this has become much more popular in my house. And oh, so handy to have ready any time.
Ingredients
2-4 pound chuck roast (we go with larger, because we’re a larger family who loves these things)
ground black pepper to taste
2 or 3 teaspoons beef bullion granules
half a white onion sliced (or if you have them frozen, and you do now, don’t you?) just grab a handful
1 tablespoon minced garlic (we use the kind in the jar because we use garlic in just about everything)
3/4 cup water
For the sandwiches:
1 – 2 packs sub rolls (again depending on how big of a roast you’re cooking)
cooking spray (or butter spray)
sliced cheese (we like mozzarella)
mayo
Directions for cooking the roast
I like it better seared, but sometimes I’m just too lazy to do it. It’s up to you. Seared is better, but lazy is acceptable.
If you have done your big grocery shop for your freezer cooking this roast goes straight into your fridge to be cooked the week you bought it. You can freeze it raw, just like it is and remember to set it out the night before to thaw it if you so desire, but that adds another step. And I’m for eliminating steps. You could fully cook the meat, slice it, ziplock it, and then you’d have a quicker sandwich component later if you wanted, though I’ve not done that yet. Because by the time I smell it cooking all day, I want to eat it.
Okay, onto the searing.
Take your thawed roast: rinse, pat dry with paper towels, pierce 2 or 3 times 2 inches deep or so with a sharp knife (to allow the seasoning to get to the inside of the roast) and sprinkle black pepper to taste.
Melt a pat of butter (or use cooking spray) in your cast iron skillet. Heat skillet on high on stovetop. When your skillet is hot set your roast in pan for 3 minutes without moving it. Flip it over and sear the other side. While roast is browning set half your onions (and yes, straight from the freezer, still frozen is fine) in the bottom of the crockpot, add your water to the crockpot. When roast has been browned on both sides set it on top of the onions in the crockpot – carefully, it’s hot, yo. (and you do know you’re just sealing in the flavor of the meat, not actually cooking the thing in the pan, right? Just starting at square one, folks, because I didn’t know these things when I started cooking)
Sprinkle the beef bullion granules on top of your roast and then smear the minced garlic all over the top – I just use the back of the spoon for smearing. Put the other half of the onions on top of that and then set your crockpot on low for 5 -8 hours – I don’t know how long, I set it in the morning and check it throughout the day. Getting a meat thermometer would probably be a good idea. Because for this recipe you don’t want your roast falling apart, just cooked.
Directions for the sandwich making
When roast is done (check by slicing into the middle of the roast – does it cut easily? are the juices running clear? does it, you know, look done?) turn off crockpot. Carefully remove roast to a cutting board. Leave all the juices and stuff in the crockpot, you’ll need those.
Attempt to slice the roast. I say attempt because I don’t have an electric knife which my mother-in-law swears by, but my sharp knife works just fine. You’re aiming for 1/4 to 1/2 inch slices. If your slicing falls smooth apart and you end up with shredded meat sandwiches, all the better, don’t stress on it. Set aside.
Turn your attention to the bread and the au jus now.
Spray your griddle (or griddles as the case may be for us) and lay your sub rolls face down to lightly toast them.
Remove them from the griddle and lightly coat insides with mayo. Set the bottom side of the rolls back onto hot griddle outsides down this time. Lay your meat and cheese on them, if you like cooked onions on your sandwiches pull them from the crockpot and layer them here. Put your top sandwich bun on and smoosh it flat. Yes, somehow this makes them better. Smoosh and flip to toast other side.
We cut our subs into thirds because that makes just the right size little sandwiches for our kiddos.
Directions for the au jus
Strain your juice from the crockpot and pour into your now-cleaned-out iron skillet. Heat the juices, add a little water (I don’t know, 1/4 cup, a 1/2 cup? I really don’t know, just enough to look right.) I cook by looks, you know this by now, right?
When it’s hot pour into a bowl for your sandwich dipping pleasure.
Leftovers are one of the great things about this meal. You have pre-made sandwiches now. That are as good cold as they were warm. The key here is to make sure they are cooled on a plate in the fridge before putting them in a ziplock, otherwise they’ll get all soggy from the condensation.
Now you have a quick picnic lunch, an easy proteiny breakfast, a mid-day snack, a fourth meal, whatever.
Oh, how I wish I had a roast now! Happy eating, guys!
You should know, the mayo for us made them so soft that they collapsed and I was forced to ice this massive pile of rainbowness. Oh the horrors.
It helps if you’re studying colors and the mixing thereof in your art lessons – just for background art, yo?
