One of my favorite places to get dinner idea's is HERE. This was a super hit with my family. I made some alterations but would never have come up with it on my own. Thanks Ree!!!
Ingredients
1 whole 2.5 To 4 Pound Chuck Roast
1/4 cups Butter
1 whole Large Onion, Sliced Thick
5 cloves Garlic, Peeled
1/2 cup Soy Sauce
4 cups Water
Toasted, Buttered Deli Rolls
Instructions:
Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to brown.
Set chuck roast on top of the onions in a crock pot. Add all remaining ingredients. Cover pot and simmer for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, let it go checking at 30 minute intervals until it’s tender!**
Shred meat with two forks. Simmer for another 30 minutes then serve on top of toasted, buttered deli rolls. Top with cheese (my preference is Provolone) and place under the broiler.
Serve with sauce from the crock pot to "dip" it in.
*Mixture can be refrigerated overnight and is just as good the next day. Refrigerate in juices, just remove hardened fat from top of pan before reheating.
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