2large onions halved and thinly sliced pole to pole
3clovesgarlic minced
3cupslow sodium beef broth
1/4cupworcestershire sauce
1bay leaf
1loaf French Bread
Instructions
Salt and pepper your chuck roast on both sides. Heat 1 Tablespoon oil in a large frying pan and sear the meat on each side until brown and crusty. Transfer meat to a plate
Heat remaining oil in the same pan, add onions and cook until golden. Add the chopped garlic and cook for an additional minute. Deglaze the pan with a few tablespoons of beef broth and scrape up most of the browned bits.
Place both the meat and onions in the Slow Cooker or Dutch Oven. Add the remaining broth, Worcestershire sauce and bay leaf.
Cook in the slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is tender. If using a Dutch Oven, oven bake at 300F for 2-3 hours until tender.
Remove the meat to a cutting board, then slice off any remaining fat. Thinly slice the meat and set aside, keeping warm.
Strain the juices from the slow cooker through a strainer and reserve (this is your "jus"). Separate the onions that remain in the strainer and save them. Discard the bay leaf, bones, and roast scraps.
Slice French bread on a diagonal into sandwich-sized sections, then cut into top and bottom pieces. Toast if desired.
Pile meat and onions onto bottom slice and replace bread top. For each sandwich, place 1/4 - 1/3 cup of "jus" in ramekin and serve on the side for dipping.
Notes
I had quite a bit of "jus" left after serving this. This went into the freezer for a later soup or stew.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.