Course: Crockpot, Main Course, Main Dish, Slow Cooker
Cuisine: American, Mexican
Author: Catherine's Plates
Equipment
large deep skillet
tongs, whisk, sharp knife
cutting board
6 quart slow cooker
medium bowl
Ingredients
1(2-3) lbboneless chuck roast
1tsp eachsalt, black pepper, garlic powder, onion powder, and smoked paprika
3TBScooking oil
2(0.87) ozpackets dry brown gravy mix
1-2TBScajun or creole seasoning
16ozbeef broth
1cupwater
3garlic cloves, minced
3TBScornstarch
1loaffrench bread
mayo, tomato, lettuce, pickle
Instructions
In a large skillet over medium high heat cooking oil to a sizzle. Season top of roast with salt, black pepper, garlic powder, onion powder, and smoked paprika. Lay roast season side down into hot skillet. Season top of roast with salt, black pepper, garlic powder, onion powder, and smoked paprika. Sear roast for 4 minutes on one side and flip over and sear for an additional 3 minutes. Sear sides of roast for 30 seconds each side.
Spray a 6 quart slow cooker with non-stick cooking spray. Place seared roast into prepared slow cooker.
In a medium bowl or large measuring cup whisk together gravy mix, beef broth, water, cajun seasoning, and minced garlic. Pour mixture over roast in slow cooker.
Place lid on slow cooker and cook on low for 8-10 hours or on high for 4-6 hours until roast is very tender. Remove roast and shred on a cutting board. Whisk corn starch with 1/4 cup water and pour into liquid in slow cooker and stir to combine. Add shredded roast back into slow cooker.
Cut french bread into 4 pieces. Slice each piece lengthwise 3/4 of the way through and open it up. Mayonnaise one side. Place beef on other side. Put lettuce, pickles, and tomatoes in between and put together like a sandwich. Enjoy.