- 2 lbs beef roast
- 1 (4 ounce) can tomato paste
- 6 tablespoon oil (olive, veg, canola)
- 1 large onions, quartered with skin
- 1 leek
- 1 clove elephant garlic (I guess you could use regular garlic)
- 1 T celery seed or several stalks celery, long with tops cut into 1-inch pieces
- 2 large carrots, in 1-inch pieces (used in original recipe, but obviously not in mine)
- 1 bouquet garni (1 bay leave,1 tsp thyme,6 peppercorns, 2 cloves, 2 tsp parsley in cheeesecloth or in a cloth tea bag)
- 3 quarts cold water (or whatever it takes to fill your roasting pan and cover the meat)
- 2 large onions, cut in strips or thin circles
- salt, to taste
- black pepper, to taste
- bread (GFCF or regular, depending on your needs)
- daiya cheese substitute (for the GFCF folks) or pepperjack cheese Change Measurements: US | Metric
- 1 Preheat the oven or counter top roasting pan to 375°F.
- 2 Add first 10 ingredients, but save the ingredients from the "additional onions" and on.
- Bring to a boil.
- Reduce heat and simmer gently uncovered for 2-3 hours (I let mine cook a little longer due to the large size of my roast).
- Add a few cups of water if necessary.
- Remove all of the vegetables from the broth. Leave the meat.
- Some people chill the broth overnight in the fridge and remove the top layer of solidified fat. I personally like to leave it in this particular recipe.
- Cut up and add the remaining onions. Top off with additional water as needed.
- Cook until the meat falls apart. For me, this involved turning the roaster on low and cooking it overnight.
- Spoon out meat, broth, and onions into a bowl and salt/pepper according to taste. Add Cheese to the meat/broth and microwave it long enough to melt the cheese.
- Scoop out meat/melted cheese and put it on a sandwich.
- Serve with the broth and use it for dipping the sandwich.