Ingredients:

  • 2 lbs Beef Chuck Roast
  • 1 cup Beef Bone Broth
  • 2 tbsp Soy Sauce
  • 1 tbsp Apple Cider Vinegar
  • 3 cloves Garlic, smashed
  • 1 tsp Black Peppercorns
  • 4 tbsp Unsalted Butter, softened
  • 1 tbsp White Miso Paste
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 8 thick slices Sourdough Bread
  • 4 slices Sharp Provolone Cheese
  • 1 cup Arugula

Instructions:

  1. Prepare the braising liquid. Whisk the 1 cup Beef Bone Broth, 2 tbsp Soy Sauce, and 1 tbsp Apple Cider Vinegar in the base of your slow cooker.
  2. Season and nestle the beef. Place the 2 lbs Beef Chuck Roast into the liquid. Scatter the 3 cloves smashed Garlic and 1 tsp Black Peppercorns around the meat.
  3. Low and slow cook. Cover and cook on low for 8 hours until the beef shreds easily with a fork.
  4. Shred and soak. Remove the beef from the cooker, shred it using two forks, then return it to the liquid for 15 minutes. Wait until the meat has absorbed the dark juices.
  5. Create the hidden spread. In a small bowl, combine the 4 tbsp softened butter, 1 tbsp White Miso Paste, 1 tsp Smoked Paprika, and 1/2 tsp Garlic Powder.
  6. Prep the sourdough slices. Spread a generous layer of the miso butter on one side of all 8 slices of Sourdough Bread.
  7. Layer the fillings. On the non buttered side of 4 slices, place one slice of Sharp Provolone Cheese, a heap of the shredded beef, and a handful of Arugula.
  8. The final assembly. Top with the remaining bread slices, buttered side facing out.
  9. Sear for the crunch. Heat a skillet over medium heat. Grill each sandwich for 3-4 minutes per side until the bread is deep golden brown and the cheese is oozing.
  10. Rest and serve. Let the sandwiches sit for 2 minutes before slicing.