Slow Cooker Messy Drip Beef Sandwiches - Food Revolution Challenge

• Gluten free

• Meat

  • 1 Chuck, roast

• Produce

  • 2 cloves Garlic
  • 1 Green pepper
  • 5 Mushrooms
  • 1 Onion
  • 2 sprigs Thyme, fresh

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1/2 cup Soy sauce

• Baking & Spices

  • 1 Pepper, fresh cracked
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 Provolone cheese

• Liquids

  • 2 cups Water

Found on thatswhatieat.com

Ingredients

• Chuck roast, 2-1/2 to 4 pounds
• 2 cloves garlic, minced
• 2-3 sprigs fresh thyme
• ½ cup soy sauce (use coconut amminos to make it a really clean recipe)
• 1 cup beef broth (bonus points if it is homemade bone broth)
• ½ tsp salt
• Fresh cracked pepper
• 2 cups water
• 2 T butter
• 1 onion
• 1 green pepper
• 5-6 mushrooms (I like cremini mushrooms for this)
• Provolone cheese (try for organic from grass-fed cows)

Directions

• To a slow cooker add roast, garlic, thyme, soy sauce, broth, salt, pepper, and water.
• Set to low and cook for 6-8 hours until tender. (Save the leftover broth!)
• Chop onion, pepper, and mushrooms.
• In a pan over medium high heat, melt butter.
• Add vegetables and saute until onions are translucent and soft, and your house smells like heaven.
• Turn on your ovens broiler to heat up while you assemble the sandwich.
• Slice or shred beef.
• Optional: Butter inside of bread and pop under the broiler for a few seconds to crisp it up.
• On your bread, pile the beef and sauteed vegetables, and top with a slice of cheese.
• Put sandwich open faced under broiler just long enough to melt the cheese.
• Strain leftover broth and put in bowls for dipping.
• Enjoy!