An interesting take on a chuck roast. We think this makes it much better. Try it yourself and see.



8 servings

Prep time

25 minutes

Cooking time

8 hours


91 kcal


  • 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.

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