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Pot Roast Sandwiches

Damaris Phillips
  • 880 minutes
  • Serves 6 to 8

INGREDIENTS

1

3 to 4 pound pot roast (chuck roast), trimmed of extra fat

Kosher salt and freshly ground black pepper

2

to 3 tablespoons all-purpose flour

3 tbsp

coconut oil

2

medium onions, cut into 1-inch pieces

5

medium carrots, cut into 1-inch pieces

2

stalks celery, halved

6 cloves

garlic, peeled and smashed

3 tbsp

tomato paste

3 cups

beef stock

2 cups

red wine, preferably a dry and full-bodied variety

1 14 ounce can

diced tomatoes

10

to 12 sprigs thyme

1

bay leaf

2 tbsp

hot sauce

1

lemon, halved

1/2

sheet focaccia bread

Chow-Chow, recipe follows

2 cups

shredded red cabbage (about 1/4 head)

1

red bell pepper, small dice (about 1 cup)

1

medium onion, small dice

6

radishes, thinly sliced (about 3/4 cup)

2 tbsp

kosher salt

1/2 cup

rice wine vinegar

1/3

to 1/2 cup honey

1/2 tsp

mustard powder

1/2 tsp

turmeric

1/2 tsp

prepared horseradish

1/4 tsp

ground cloves

1

bay leaf

1

Thai chili, quartered if fresh and left whole if dried