Wednesday, July 11, 2012

Fabulous Beef Sandwiches

Sometimes mistakes end up turning out in a good way.  A few days ago I came across a recipe I wanted to make that called for a chuck roast.  I bought one when I was shopping and immediately forgot which recipe I wanted to make.  A couple days went by and the chuck roast was staring me in the eye.  The clock was ticking and I could not remember the damn recipe.

So, on one of the really hot nights I caved in and realized I had to do something with the roast.  I resorted to my slow cooker which I rarely use.  I just wanted to not have to think about that piece of chuck anymore.  I threw it in the slow cooker, added 1 cup of red wine, 2 cups of beef stock, 2 packets of Knorr's Beef Concentrate, 3 tablespoons of tomato paste, 3 anchovies, 1 pound of sliced mushrooms and 1 large onion sliced.  I add S&P and a bunch of fresh herbs along with a few bay leaves from my garden.  Oh, and a dash of Maggi.  I put the lid on, set it on low and set the timer for 12 hours.

The next morning, still not knowing what I was going to do with my concoction, I decided to serve it on Texas Roadhouse Rolls.  I had been wanting to make them for a while.

Alas, they were a pitiful failure because I got busy doing other things and did not pay as close attention to them as I should have.  However, they were indeed perfect for the beef sandwiches.

So, I split them, spread them with garlic butter and toasted them.

Once the beef was on the bun, I added some fresh tomatoes from the garden.

These ended up being some of the best sandwiches we've ever tasted.