An interesting take on a chuck roast. We think this makes it much better. Try it yourself and see.
1 (907g/2lb) boneless beef chuck roast
⅓ cup coconut aminos or wheat free tamari
2 cloves garlic, smashed to a paste, or 1 tsp garlic powder
3 whole black peppercorns
1 tsp dried rosemary leaves, crushed
½ tsp dried thyme leaves
1 bay leaf
4 cups beef bone broth
1 batch waffles
Softened ghee or unsalted butter
16 slices provolone cheese
- In a 4-quart slow cooker, place the roast. Combine the coconut aminos, garlic, peppercorns, rosemary, thyme, and bay leaf in a medium-sized mixing bowl. Pour this over the roast in the slow cooker, followed by the beef broth.
- Cook, covered, on low heat for 6 to 8 hours, or until the meat is very tender. Remove the meat from the broth and set aside. Cut or shred the meat.
- Preheat the oven to 180°C/350°F when ready to serve the sandwiches. Spread the waffles out on a baking sheet. Spread with ghee and toast in the oven for 2 to 3 minutes, or until barely toasted.
- Place the meat on the waffles and top with 2 slices of provolone cheese, if using, to make the sandwiches. Place the sandwiches back in the oven for 2 to 3 minutes, or until the cheese is melted. Serve the sandwiches with the reserved broth in ramekins for dipping.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat the sandwiches for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.