Ingredients
- For the Beef & Au Jus:
- Beef Chuck Roast: 1 boneless chuck roast, approximately 3-4 pounds (1.4-1.8 kg). This cut is ideal for slow cooking, becoming incredibly tender.
- Olive Oil or Avocado Oil: 2 tablespoons, for searing the beef.
- Large Yellow Onions: 2, thinly sliced. These will caramelize and add sweetness and depth.
- Garlic Cloves: 6-8, minced or thinly sliced. Adjust to your garlic preference!
- Gluten-Free Beef Broth: 6 cups (1.4 liters), low sodium if possible. This forms the base of your jus.
- Dry Red Wine (Optional but Recommended): 1/2 cup (120 ml), like Merlot or Cabernet Sauvignon. This adds complexity. If omitting, replace with an equal amount of beef broth.
- Gluten-Free Tamari or Soy Sauce: 1/4 cup (60 ml). Tamari is typically gluten-free, but always check labels for soy sauce.
- Gluten-Free Worcestershire Sauce: 2 tablespoons. Lea & Perrins (in the US) is gluten-free, but always verify.
- Dried Thyme: 1 ½ teaspoons.
- Dried Rosemary: 1 teaspoon, lightly crushed.
- Bay Leaves: 2-3.
- Black Peppercorns: 1 teaspoon, whole or coarsely ground.
- Salt: 1 ½ teaspoons, or to taste (adjust based on broth sodium).
- Freshly Ground Black Pepper: 1 teaspoon, or to taste.
- Cornstarch or Arrowroot Starch (Optional Slurry): 1-2 tablespoons mixed with 2-3 tablespoons cold water, if you prefer a slightly thicker jus.
- For Assembling the Sandwiches:
- Gluten-Free Hoagie Rolls or Baguettes: 6-8, depending on size. Choose a sturdy variety that can hold up to dipping. Schar, BFree, or Canyon Bakehouse make good options, or use your favorite local gluten-free bakery’s rolls.
- Provolone, Swiss, or Gruyère Cheese Slices (Optional): 1-2 slices per sandwich. Use a good melting cheese.
- Butter or Olive Oil (Optional): For toasting the rolls.
Instructions
- Prepare the Beef: Pat the chuck roast dry with paper towels. This helps create a better sear. Season generously on all sides with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.
- Sear the Beef: Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully place the seasoned chuck roast in the pot. Sear on all sides until deeply browned, about 3-4 minutes per side. This Maillard reaction is crucial for developing deep flavor. Once browned, remove the beef from the pot and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the sliced onions to the same pot. Cook, stirring occasionally, for 8-10 minutes, or until they are softened and have started to caramelize, scraping up any browned bits (fond) from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Deglaze (If Using Wine): If using red wine, pour it into the pot. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any remaining browned bits. Let the wine reduce by about half, which should take about 2-3 minutes. This intensifies the flavor.
- Build the Au Jus: Pour in the gluten-free beef broth, gluten-free tamari (or soy sauce), and gluten-free Worcestershire sauce. Add the dried thyme, dried rosemary, bay leaves, whole peppercorns, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir everything together.
- Slow Cook the Beef: Return the seared chuck roast (and any accumulated juices from the plate) to the pot. The liquid should mostly cover the beef; if not, add a little more broth or water. Bring the liquid to a gentle simmer.
- Stovetop Method: Cover the pot, reduce the heat to low, and let it simmer very gently for 3-4 hours, or until the beef is fork-tender.
- Oven Method: Preheat oven to 300°F (150°C). Cover the Dutch oven and transfer to the preheated oven. Cook for 3-4 hours, or until fork-tender.
- Slow Cooker (Crock-Pot) Method: Transfer the sautéed aromatics, seared beef, and all liquid ingredients to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender.
- Rest and Shred the Beef: Once the beef is tender, carefully remove it from the pot or slow cooker and transfer it to a clean cutting board. Let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful result. While the beef is resting, you can prepare the jus.
- Prepare the Au Jus: Strain the cooking liquid through a fine-mesh sieve into a clean saucepan or bowl to remove the onions, herbs, and peppercorns. Skim off any excess fat from the surface using a spoon or a fat separator. Taste the jus and adjust seasoning if necessary (more salt, pepper, or a dash of tamari).
- (Optional) If you prefer a slightly thicker jus, bring it to a simmer in the saucepan. Whisk together the cornstarch (or arrowroot starch) with cold water to create a slurry. Slowly whisk the slurry into the simmering jus and cook for 1-2 minutes until it thickens slightly. Be careful not to over-thicken; it should still be a dipping consistency.
- Shred or Slice the Beef: Once rested, shred the beef using two forks, or thinly slice it against the grain. You can return the shredded/sliced beef to the warm jus to keep it moist and flavorful, or keep it separate.
- Toast the Rolls: Slice your gluten-free hoagie rolls or baguettes lengthwise, leaving one side hinged if possible. Lightly butter the cut sides or brush with olive oil. Toast them under the broiler for 1-2 minutes, on a griddle, or in a toaster oven until golden brown and slightly crisp. Keep a close eye on them as gluten-free bread can burn quickly.
- Assemble the Sandwiches: Pile a generous amount of the shredded or sliced beef onto the bottom half of each toasted roll. If using cheese, place slices of Provolone, Swiss, or Gruyère over the hot beef and let it melt slightly. You can also place the assembled sandwiches (open-faced with cheese) under the broiler for a minute to melt the cheese quickly.
- Serve: Place the top half of the roll on the sandwich. Serve immediately with a small bowl of the warm, savory au jus on the side for dipping.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-600