Simply delicious. Chuck roast braised in a beefy broth, sliced or shredded and served on a roll with the broth served in individual cups for dipping.
Pat beef dry and season all over with salt and pepper. Heat 1 tablespoon oil in a dutch oven, over medium-high heat until the oil is wavy, but not smoking. Brown beef on both sides, about 5 minutes per side.
Add the consume, beef broth and bullion or beef base. Lower heat, cover and simmer for 4 hours.
Remove meat and slice or shred with two forks. Serve on rolls.
Skim fat from cooking juices; serve juices on the side for dipping.
I like to add swiss cheese to the sandwich and a sometimes I mix some horseradish with sour cream and spread that on the roll.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.3mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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