Grilled Cheese with Smoked Pulled Beef

• Produce

  • 10 Garlic cloves
  • 1 Onions
  • 2 Vidalia onion, large

• Canned Goods

  • 3 1/8 cups Beef broth
  • 3 oz Tomato paste

• Condiments

  • 1/3 cup Mayonnaise
  • 1 1/2 cups Plum preserves

• Baking & Spices

  • 1/2 cup Famous dave's seasoning

• Oils & Vinegars

  • 1/3 cup Apple cider vinegar
  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter
  • 3 cups Cheddar, white
  • 3 cups Fontina

• Other

  • Cherrywood and hickory smoking chips
  • 12-16 slices sourdough

Found on saygraceblog.com

Description

Ingredients

• 2.5-3 lb. boneless chuck roast.
• 10 garlic cloves
• ½ cup Famous Dave’s Seasoning
• 3 cups beef broth
• 3 oz tomato paste
• ⅓ cup apple cider vinegar
• 1 large Vidalia onion, sliced
• Cherrywood and hickory smoking chips
• Caramelized Onions
• 1 large Vidalia onion, sliced at about an ⅛ of an inch thick
• 1 T. Butter
• 2 T. Extra Virgin Olive Oil
• 2 T. beef broth
• 12-16 slices sourdough
• ⅓ cup mayonnaise
• 1 and ½ cups of plum preserves
• 3 cups Fontina, shredded
• 3 cups White Cheddar, shredded

Directions

• Start by making slits in a 2.5-3 lb. boneless chuck roast.
• Then insert the whole garlic cloves into the slits of the meat.
• Heavily seasoned with Famous Dave’s Seasoning and then inject it with beef broth until it begins to plump up.
• Smoke the meat over soaked cherrywood and hickory chips for 2 hours.
• Place the roast with Vidalia onion and in the slow cooker
• Whisk beef broth, tomato paste and apple cider vinegar until combined and pour over the roast.
• Cook for an additional 8 hours on low.
• Slice a Vidalia onion about an ⅛ of an inch thick and sauté in a pan for about 45 minutes over medium-low heat with olive oil, butter and salt until deeply amber in color.
• Deglaze the pan with beef stock and stir. Set aside.
• Take sourdough and spread about two teaspoons of mayonnaise on one side of the bread and about 2 T. of plum preserves on the other side.
• Turn your burner on medium to low heat and allow your pan to heat up nicely.
• Now place your bread, mayo side down into the pan.
• Then top the bread with ⅓ cup of the cheese mixture, ½ cup of shredded beef, ¼ cup of caramelized onion, ⅓ cup of the cheese mixture and then place the other slice of bread preserves side down.
• After the one side has browned nicely, flip the sandwich over to brown the other side. Say Grace and enjoy!