French Dip Sandwich

Groceries:

• 5-6 lbs chuck roast
• 1 Tbsp avocado oil
• 1 yellow onion, sliced
• 5 cloves garlic
• 2 ½ Tbsp kosher salt
• 2 bay leaves
• 1 large sprig thyme
• 2 cups water
• 3 Tbsp soy sauce
• 1 tsp garlic powder
• 2 fresh Bella's baguettes
• ½ cup pepper jelly
• 12 slices provolone cheese

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Instructions: 

Preheat oven to 325.

In a large heavy bottom dutch oven with a tight fitting lid, sear all sides of chuck roast in avocado oil on medium high heat. Sprinkle the sliced onion, garlic cloves, bay leaves, thyme, and 2 Tbsp salt over the beef. Add water to the pot and place the lid on the pot. Place the pot in the oven and let cook for 1 hour per pound of meat until tender. If the meat is tough, continue to cook until tender. The goal here is to melt the connective tissue and collagen in the roast.

Once tender, remove from the meat from the pot and strain the liquid from the onions, garlic, etc. into a saucepan. Season the liquid with ½ Tbsp salt, garlic powder,  and soy sauce. Shred the meat and place back into seasoned liquid to keep warm.

Portion bread into desired size and slice in half. Spread 2 Tbsp of pepper jelly on each portion of baguette. Add ⅓ lb of meat and two slices of provolone. Melt under a broiler. Serve with a bowl of strained broth. Enjoy!

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