David Theiss: Big sandwich for the big game (recipe)

What’s on your menu? Here’s a suggestion. A shredded beef sandwich with an incredible flavor that is easy to make. And oh, so delicious. Chuck roast known for its full robust beef flavor is an easy roast to cook when you have a crock pot and hours to cook it.

The day before the big game it’s time to think about collecting a few ingredients and get to cooking. The longer it cooks the better it turns out. Get a full 8-10 hours cooking time and you will be rewarded with a juicy, flavorful, tender, shredded beef.

Ingredients

2 1/2 - 3-pound chuck roast well marbled (boneless)

1 yellow onion, chopped

1 tablespoon olive oil

1/2 cup beef base/beef bouillon powder

1 tablespoon onion powder

1/4 teaspoon celery salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

4 cups water

(Ingredients make enough for 2 batches)

For the bread

4 French rolls

1/2-pound sliced Havarti cheese

1 small container jalapeno cream cheese

3 tablespoons butter

2 teaspoons garlic powder

In a saucepan, heat olive oil, introduce the chopped onions and garlic into the hot oil for about 4-5 minutes until the onions are translucent. Add the rest of the seasoning ingredients into the pan along with the water. Stir until well incorporated. Taste to adjust your beef flavor. You want a nice a strong beef flavor.

Place your chuck roast in crock pot and pour the onion mixture over the roast. Cover and cook for 8-10 hours on high. The more your cook the tenderer it gets.

When it is finished, shred with fork or tongs. Keep the shredded beef mix on warm and leave in the sauce until you are ready to assemble the sandwich.

The bread

Melt the butter adding your garlic powder. Cut the French bread and spoon the butter garlic mix until all covered. Broil the garlic bread until lightly browned. Just like you are making garlic bread.

Sandwich assembly

Spread the jalapeno cream cheese on the bottom half of the bread. Fill each roll with the shredded beef and add two slices Havarti on top. The warm beef melts the cheese to the perfect consistency.

If you are worried about the spiciness from the jalapeno cream cheese. I have found that it’s not spicy at all, it just adds another delicate layer of flavor. Enjoy.

David Theiss is owner of Butler Gourmet Meats in Carson City.