Skip to content
INGREDIENTS
- 2.5-3 lb. boneless chuck roast.
- 10 garlic cloves
- 1/2 cup Famous Dave’s Seasoning
- 3 cups beef broth
- 3 oz tomato paste
- 1/3 cup apple cider vinegar
- 1 large Vidalia onion sliced
- Cherrywood and hickory smoking chips
- Caramelized Onions
- 1 large Vidalia onion sliced at about an 1/8 of an inch thick
- 1 T. Butter
- 2 T. Extra Virgin Olive Oil
- 2 T. beef broth
- 12-16 slices sourdough
- 1/3 cup mayonnaise
- 1 and 1/2 cups of plum preserves
- 3 cups Fontina shredded
- 3 cups White Cheddar shredded
INSTRUCTIONS
- Start by making slits in a 2.5-3 lb. boneless chuck roast.
- Then insert the whole garlic cloves into the slits of the meat.
- Heavily seasoned with Famous Dave’s Seasoning and then inject it with beef broth until it begins to plump up.
- Smoke the meat over soaked cherrywood and hickory chips for 2 hours.
- Place the roast with Vidalia onion and in the slow cooker
- Whisk beef broth, tomato paste and apple cider vinegar until combined and pour over the roast.
- Cook for an additional 8 hours on low.
- Slice a Vidalia onion about an 1/8 of an inch thick and sauté in a pan for about 45 minutes over medium-low heat with olive oil, butter and salt until deeply amber in color.
- Deglaze the pan with beef stock and stir. Set aside.
- Take sourdough and spread about two teaspoons of mayonnaise on one side of the bread and about 2 T. of plum preserves on the other side.
- Turn your burner on medium to low heat and allow your pan to heat up nicely.
- Now place your bread, mayo side down into the pan.
- Then top the bread with 1/3 cup of the cheese mixture, 1/2 cup of shredded beef, 1/4 cup of caramelized onion, 1/3 cup of the cheese mixture and then place the other slice of bread preserves side down.
- After the one side has browned nicely, flip the sandwich over to brown the other side. Say Grace and enjoy!
