2 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
10 ounces baguette style French bread.
2-pounds beef chuck roast
Better than bouillon beef base
All-purpose flour
Salted butter
Olive oil
Mayonnaise
Shredded lettuce
Tomato
Seasonings
1 yellow onion
Green bell pepper
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Tools you’ll need
Slow cooker
Fat separator
Mesh Strainer
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 1 green bell pepper and 2 cloves garlic until minced. Slice 1 large Tomato into thin slices. Make sure you rinse off your green bell pepper and tomato before preparing.
Beef base mixture
Step 2- Add 4 cups hot water and 1 tablespoon of Better than bouillon beef base into a small bowl. Stir all ingredients until beef base has dissolved into the water and set aside.
Roast
Step 3- Add beef chuck roast into strainer and rinse with cold water. Pat roast dry with napkins and place it into a large baking pan.
Step 4- Add 1 or 2 teaspoons olive oil into the palm of your hand and rub all around the roast. From there, lightly sprinkle or add 1/4 or 1/2 teaspoon salt, black pepper, Tony Chachere’s creole seasoning and Chef Paul’s poultry magic onto both sides of the roast. Press seasonings onto both sides of roast with your hands.
Searing the roast
Preheat fire to medium heat.
Step 5- Add roast into a large saucepan. Sear the roast for 4 minutes of each side. Once done, add the roast back onto the same baking pan which you used to season the roast. From there return back to your saucepan and add 1 1/2 tablespoons salted butter, 1 cup chopped yellow onion, and 3/4 cup chopped green bell pepper. Stir all ingredients together and let sauté for 6 minutes, stirring occasionally. Add 1 tablespoon chopped garlic and pour the beef base mixture into your saucepan and stir. Let come to a slight simmer. Should take about 2 to 3 minutes total. Once done, turn your fire off and set saucepan aside.
Slow cooking your roast
Set your slow cooker to high.
Step 6- Add Roast and beef base mixture into your slow cooker. Give it one last quick stir and cover with lid. Let cook for 6 to 8 hours or overnight.
Step 7- Once the cooking process is done, remove roast from the slow cooker and place into a large baking pan. Add liquid from slow cooker into a fat separator with a mesh strainer placed on top of it. Once done you should have 2 1/2 cups or more of the beef base mixture and close to 1/4 cup of fat left over in the fat separator. To help out you can place the fat separator in the fridge and the fat will harden at the top. From there you can remove the hardened fat and place into a separate bowl.
Step 8- Shred roast with a fork or a spatula. Once done, place into a medium-sized bowl and cover with lid or with aluminum foil and set aside.
Making the roast beef with gravy
Preheat fire to medium heat.
Step 9- Add 3 tablespoons fat and 3 tablespoons all-purpose flour into a large saucepan. Stir continuously for 6 minutes or until mixture reaches a brown color. Add the beef base mixture (2 1/2 cups or more) and stir. Let simmer for 3 to 4 minutes stirring occasionally. Once done, add shredded beef and stir. Let simmer for 3 to 4 minutes stirring occasionally. Turn fire off and let cool until warm. This will allow the flavors to settle and increase.
French bread
Step 10- Cut French bread into a 12- or 15-inch-long piece of French bread using a serrated knife. Once done you should have 2 twelve- or 15-inch-long pieces. If you are serving more people, you can assemble the entire sandwich and cut to serve the amount of people you want.
Step 11- Turn French bread onto its side and cut into the side of the French bread. Once done, open the French bread. Demonstration picture below.
Toasting the French bread
Set oven broiler to high.
Step 12- Melt 3 to 4 tablespoons salted butter and brush in insides of the French bread with butter. Place into broiler part of oven for 1 minute and 30 seconds. Once done, remove from oven broiler and let cool for 5 minutes.
Decorating and serving your sandwich
Step 13- Spread mayonnaise onto the top portion of French bread. Add roast beef mixture onto the bottom portion of the French bread. Followed by the tomato slices and shredded lettuce. Close both sides of French bread and from there you can cut the French bread to your desired length and wait 5 minutes before serving. Picture demonstrations is below.
YouTube instructional video
