I’d never made a version at home until this one and I think I hit a home run on the very first try. The broth has a nice deep flavor (it’s not just generically salty like a lot of broths on the side of a French Dip). The meat is moist and so tender it was falling apart. Pick a nice sturdy roll to serve with the sandwich too. You want something that will hold up when you’re dunking it into your rich, beefy broth. I chose sub rolls from the bakery section of the grocery store, but any heavier roll will do. Don’t use regular sandwich bread because it’ll probably just break apart.
The secret to this recipe is time. Give it time for the flavors to develop and use a good, dark beer. I used Guinness because its so reliably good in cooking and baking (like this cake here). I’d stay away from any of the porters that have really heavy chocolate or vanilla tones to them. You don’t want this to get sweet at all.
Read on for the recipe
- 3 lb. chuck roast, fat trimmed as much as you can
- salt and pepper
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 bay leaf
- 1 can of stout (I used Guinness)
- 3 cups low-sodium beef broth
- cheddar cheese, shredded
- sub or kaiser rolls
- Place the chuck roast in the slow cooker and rub with all of the spices. Add in the broth and beer and drop in the bay leaf. Cover the cooker and cook on low for 10 hours.
- Remove the roast and shred with two forks and set aside.
- Run the reserved beef broth through a mesh sieve to clear out any excess fat.
- Place the warm beef on the rolls and top with shredded cheese (Swiss or Gruyere would also be great here). Serve with the hot broth.