- 6
Ingredients
- 1 yellow onion, chopped
- 6 oz. cremini mushrooms
- 3 garlic cloves, peeled and minced
- 2 T. chopped fresh fiat-leaf parsley
- 1 beef chuck roast, 3-4 lb.
- Salt and freshly ground pepper, to taste
- 3 T. vegetable oil
- 1 T. veal demi-glace
- 1 qt. beef stock
- Mayonnaise for serving
- 6 long French rolls, split
- Shredded iceberg lettuce for serving
- Thinly sliced tomatoes for serving
- Hot sauce for serving
Preparation
Step 1
1. In food processor, puree onion, mushrooms, garlic and parsley until smooth. Season beef with salt and pepper. In stove top-safe insert of slow cooker over medium-high heat, warm oil. Brown beef on all sides; transfer to plate. Reserve 1 T. fat in insert; set insert over medium heat. Cook onion mixture 7-10 minutes. Stir in demi-glace and 1 cup stock. Return beef to insert; add remaining stock. Set insert on slow-cooker base.
Cover and cook on high 6-8 hours.
2. Transfer beef to cutting board; when cool, slice and shred meat. Skim fat off cooking liquid: return beef to liquid. Spread mayonnaise on cut sides of rolls. Divide beef among bottom halves of rolls; top with lettuce and tomatoes. Cover with top half of rolls. Serve with hot sauce.