Description
Tender shredded beef, slow-cooked to perfection, topped with melted mozzarella and jalapeños on toasted bread. A hearty and satisfying meal.
Ingredients
Units
Scale
- 1 lbs (1 kg) boneless Certified Angus Beef chuck roast
- 10.5 oz (300 g) French Onion Soup
- 10.5 oz (300 ml) water
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 0.5 tsp Kosher salt
- 1 French Loaf
- 2 tbsp butter
- 1 cup (237 ml) jarred sliced jalapenos
- 0.25 cup (60 ml) shredded mozzarella cheese
Instructions
- Place beef chuck roast into your crockpot. Add French Onion Soup, water, garlic powder, red pepper flakes, and Kosher salt. Cook on medium-high for 8 hours, or until the roast is cooked completely through.
- Carefully remove the roast from the crockpot and place it in a large casserole dish. Remove 1 cup of au jus from the crockpot and add it to the casserole dish. Using two forks, shred the chuck roast until it is in small, bite-sized pieces.
- Preheat your oven to broil.
- Butter each bread slice and place it on a large cookie sheet. Broil for 2 minutes, or until the bread is toasted. Watch carefully to prevent burning.
- Remove the toasted bread from the oven and top it evenly with shredded roast beef, jalapeños, and mozzarella cheese. Broil for 1-2 minutes, or until the cheese is melted.
- Remove from oven and serve while warm. If desired, drizzle au jus over the sandwiches before serving.
Notes
- For richer flavor, use beef broth instead of water.
- To prevent soggy sandwiches, toast the bread thoroughly before adding the cheese and beef.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Sandwich
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 10
- Sodium: 1500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 100