Ingredients

The following ingredients have 4 Servings
  • 1 pound chuck roast ((2 1/2 to 3))
  • 2 teaspoons Creole seasoning
  • 1 tablespoon canola oil
  • 1 medium onion, (thinly sliced)
  • 1 celery rib, (chopped)
  • 2 carrots, (chopped)
  • 5 cloves garlic
  • 3 1/2 cups beef broth
  • 1/2 teaspoon kosher salt
  • 1/2 crushed black pepper
  • 1 large loaf of french bread ((or 6 small baguettes))
  • Mayonnaise
  • lettuce, (shredded)
  • tomatoes, (sliced)

Instruction

  • Pat the beef dry with paper towels and season both sides with the creole seasoning.
  • Heat a heavy skillet over medium-high heat. Add the oil to the pan.
  • Place the roast in the pan and sear until golden brown on both sides; about 8 minutes per side. Remove the roast from the pan and transfer to a plate.
  • Place the sliced onions, celery and carrots in the bowl of the slow cooker.
  • Put the roast on top of the vegetables.
  • Using the tip of a sharp knife, make five small slits about 1-inch deep all over the roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.
  • Add the beef broth, salt, pepper and bay leaf to the slow cooker and cover with the lid. Cook on low for 8 hours or high for 4 hours.
  • *TO ASSEMBLE*
  • Spread a generous amount of mayonnaise on both pieces of bread. Top with shredded meat and gravy. Serve with shredded lettuce and tomatoes, if desired.