Ingredients
Scale
- 5 lb. chuck roast
- 1 cucumber, seeded, sliced, peeled if non organic
- 2 carrots, peeled, cut into matchsticks
- 1 white onion, sliced into half moons
- 2 pears, peeled, grated
- 3 cloves of garlic, minced
- 2 cups beef broth
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon sriracha sauce
- 2 tablespoons asian chili paste
- 1 tablespoon of creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1/2 tablespoon black pepper
- extra virgin olive oil
For the Steak Sandwich:
- 6 hoagie rolls, toasted
- shredded roast
- sliced carrots
- sliced cucumber
- sliced cheese (optional)
Instructions
- Rinse roast and pat dry.
- Place roast in slow cooker
- Mix spice blend and brown sugar together and set aside.
- Coat roast in olive oil, rub well.
- Rub roast with seasoning blend.
- Mix soy sauce, sesame oil, chili paste, sriracha and rice wine vinegar together with garlic and pear.
- Pour over roast.
- Add carrots, onion, and cucumber, mix well.
- Marinate overnight in the refrigerator if possible.
- Remove roast from refrigerator and pour beef broth over roast.
- Cook on high for 5 hours.
- Shred roast and make sandwiches.
To Prepare Sandwiches:
- Shred roast, place on toasted bread, top with roast juice and garnish with carrots and cucumber.
Nutrition
- Serving Size: 6