So for dinner tonight I thought that we would have some tender beef in gravy ( Jason's would also have onions and mushrooms... not mine yuck!!) over white rice with a side salad. I got home from work at 2:15 and popped the meat in ol' faithful (crock-pot) for four hours. Six o'clock came around and "we" (I mean Jason) decided that he would rather have this meat on a french roll. To be honest I was looking forward to having mine on rice- but cook a whole cup of rice for just myself?? Not going to happen. So like a good compromising wife I guess I could budge- this Once.
OMG.... go glad I did. It was like this cut of beef was made to be eaten Au Jus. First bite the clouds parted and the light came down-shining upon this crunchy, juicy, most perfect sandwich. (High pitched harmonious "AAhhhHHHH" from the angels in the background)
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Ding Ding ...Beef is Ready.
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My not so perfect account of this recipe.
-Enough Beef Chuck Eye steaks for all the people you are cooking for. (I cooked Four 5oz steaks)
-Tony C's ( if you don't know what this is ...... well .....I guess I can forgive you this once.)
-Garlic and herb seasoning from Grill Mates
-Lea and Perrins Worsteshire sauce
-1/2 can of 50% less sodium beef broth
-French loafs
-Swiss cheese
-Louisiana Hot sauce
Turn crock pot on for four hours or high heat. Season your meat with Tony C's and Garlic and herb seasoning. Put meat into crock pot and pour half a can of beef broth on top of meat. Set it and forget it.
After four hours fork the meat out then use your fork to shred the meat. Cut french loafs in half and place meat on top of loafs. Distribute swiss cheese on top of the meat and place on baking sheet. Put into preheated 40 degree oven.
Bake for 8 minutes. Take out of the oven, lather in Louisiana hot sauce. Use Au Jus from crock pot to dip. Grub down.