Funny story. I hadn't had the motivation to cook for a WHILE now and after I made this, Hubby asked if I took a picture yet. After I said no, he asked "then how will you remember how you made this? You have to put this on your blog! :O" And this is how I started blogging again...This sandwich recipe is super spicy for my sis and I so we put a generous amount of mayonnaise to help temper it. The guys loved it as is so they just had it in the form of meat and bread! We originally toasted the bread with some cheddar cheese (see pic), but we found that it wasn't necessary. Just put more meat with the bread and lots of mayonnaise for those who can't handle the heat.
(serves 4-6)
Ingredients:
- 2lb chuck roast
- 1 199g (7oz) can chipotle peppers in adobo sauce
- 2 cups beef broth
- 1 Tbsp granulated garlic
- 1 Tbsp dried rosemary
- 1 tsp salt
- 1 tap pepper
- 4-6 ciabatta buns, halved
- Mayonnaise (optional)
Directions:
- Place everything except the beef and bread into the slow cooker. Mix well.
- Place beef into the mixture and turn to coat all over.
- Cook on low for 7-8 hours. When finished cooking, shred beef with two forks and mix with juices. Keep warm until ready to serve.
- To serve, lightly toast ciabatta bread. (Optional) slather a generous amount of mayonnaise on each halves of the bread. Top one half with the shredded beef with peppers and top with second slice of bread. Cut on a bias (easier to eat). Serve with soup and salad.
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