Hard-Cider Braised Chuck Roast Sandwiches

Chef Elise Gangestad

Servings

6

Prep Time

30 minutes

Cook Time

4 hours

Cuisine

American

Category

Dinner

Chuck roast isn't just for your regular old pot roast - it also makes amazing sandwiches. This hard-cider braised chuck roast sandwich encompasses all the very best fall flavors for a cozy, nourishing home-cooked meal. 

Hard-Cider Braised Chuck Roast Sandwiches

Ingredients

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    • Grand View Grass Fed Chuck Roast

    • 1 yellow onion, sliced + 2 whole yellow onions, peeled

    • 1 apple, sliced

    • 8 cloves garlic, smashed

    • 1 pint hard apple cider (2 cups)

    • 2 cups Grand View Beef Grass Fed Bone Broth or beef stock

    • 1/4 cup maple syrup

    • 1 tsp fennel seeds

    • 1 cinnamon stick

    • 1/4 tsp ground cloves

    • 3 bay leaves

    • 8 sprigs of thyme

    • 1 Tbsp salt

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    • 4 Tbsp butter

    • 2-3 apples, thinly sliced (use a crisp apple variety like honey crisp or granny smith)

    • 1/2 tsp salt

    • 1 Tbsp thyme, chopped

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    • 1 cup mayo

    • 2 Tbsp horseradish

    • 3 Tbsp whole grain mustard

    • 1 Tbsp dijon mustard

    • salt to taste

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    • 5-7 ciabatta buns (can sub 1-2 baguettes or crusty bread)

    • 5-7 slices white cheddar or gruyere cheese

    • 2-3 cups arugula

    Directions

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      1. Cut the chuck roast into 3-4 chunks. If the chuck roast has a bone, keep it to add to the pot for extra flavor.

      2. Pat the outside of the chuck roast dry with a paper towel and season with about 1 tablespoon of salt and a pinch of black pepper.

      3. Heat a skillet or dutch oven to high heat. Once the skillet is hot, sear all sides of the chuck roast chunks. Remove the chuck roast and set aside, but don’t turn off the heat.

      4. While the pan is still hot, add the sliced onion, apple, and garlic and cook until softened.

      5. Keeping the heat on, deglaze the pan with the hard cider. Then add the stock, maple syrup, and spices.

      6. To the dutch oven or a slow cooker, add the cooked onion and apple mixture, seared chuck roast, and whole onions.

      7. To cook in a slow cooker: Cook on low 5-6 hours or on high 4-5 hours or until the meat falls apart when pricked with a fork.

        To cook in a dutch oven: Place a lid on top and cook at 300 degrees for 2-3 hours or until the meat falls apart when pricked with a fork.

      8. Once meat is cooked, remove from liquid and shred using two forks.

      9. Remove and discard the cinnamon stick, bay leaves, thyme sprigs, and any bones from the liquid. Set aside the whole onions.

      10. Return the meat to the liquid and mix together.

      11. Slice the whole onions. Heat a skillet to medium-low heat and cook the onions until slightly caramelized, about 5-10 minutes. Set aside.

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      1. Heat a skillet to medium-high heat. Add the butter and thyme and cook together for 30 seconds to one minute.

      2. Add the apples and salt and cook until the apples are just slightly softened, about 2-3 minutes - do not overcook or they will become mushy.

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      1. Mix all ingredients together in a bowl. Taste and add any additional salt if desired.

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      1. Toast the bread in a 400 degree oven until slightly crusty.

      2. Remove the bread, slice open, and add the cheese and meat.

      3. Return the sandwiches to the oven, open-faced, and bake just until the cheese is melty, about 2-3 minutes. Remove the sandwiches from the oven.

      4. Spread the horseradish-mustard mayo on the top slices of bread.

      5. Add the caramelized onions and thyme-butter apples on top of the meat, top with fresh arugula, and enjoy.