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2 lbs Boneless Chuck Roast
¼ tsp Black Pepper, fresh ground
3 cups Sliced Onions (1 large)
1 Green or Red Sweet Pepper (or a mixture for great color)
1 12oz can Beef Broth (low sodium if available)
1 12oz can Beer (Guinness Stout for richest flavor)
Salsa
1 cup Fresh Mint
½ cup Fresh Dill
½ cup Fresh Flat-leaf parsley
¼ cup Shallots or green onions
1 Tbs Capers (green olives or dill pickles can be substituted)
½ tsp Sea Salt
¼ tsp Black Pepper, fresh ground
3 Tbs Extra Virgin Olive Oil
1 loaf Italian Bread or multi wheat sandwich rolls
8 slices Cheese of choice (optional)
1. Pre-heat 4 qt. utensil on medium heat until a few droplet of water, sprinkled into the pan "dance" or roll around the surface. This will take 4-6 minutes.
2. While the unit pre-heats, trim large areas of fat off the roast and cut the meat into large, 3" chunks; dust with fresh pepper.
3. Brown meat chunks by placing the meat in the pre-heated 4 qt. Allow the meat to sit undisturbed for 4 to 6 minutes. It will stick at first but will release from the pan when nicely browned; turn with tongs.
4. While the meat is browning, slice the onion into thick ¼" slices. After the beef browned on one side and turned, move the meat to one side of the 4 qt. and add the onions. Allow the onions to brown along with the meat, turn when a rich golden brown. Continue to turn the meat as it browns. The browning of both meat and onions will take about 20 minutes.
5. After both are nicely browned, add the pepper slices, broth and beer. Stir lightly, cover with the vapor valve open. Cook on medium heat until vapor escapes from the valve, about 3-5 minutes. Close the valve and turn to low. Cook on low until the meat is fork tender, about 2 hours.
6. While the meat is slow cooking, prepare the salsa. Chop all fresh ingredients, add oil and seasonings; mix and refrigerate in a small covered container until serving.
7. When the meat can be pulled apart by holding the cube with one fork and "raking" another fork across it, shred the beef into string like pieces. Return the beef to the beer/onion liquid and hold on lowest heat until ready to serve.
8. To serve, use tongs or a slotted spoon to lift the mixture from the liquid on to the bead or roll. Top with about a tablespoon of salsa and serve. Optional cheese: Place the cheese slice on the bread before adding the hot beef. It will be perfectly melted by the time it gets to your mouth.
Servings: 8
Preparation time: 20 minutes
Cooking time: 2 hours
Nutrition Facts:
Nutrition (per serving): 472.9 calories; 69% calories from fat; 36.1g total fat; 93.4mg cholesterol; 455.6mg sodium; 451.0mg potassium; 11.4g carbohydrates; 2.2g fiber; 3.4g sugar; 9.2g net carbs; 25.2g protein.
Cooking Tips:
Diabetic Exchange: Without the bread or roll : 3 medium meat, 1 vegetable, 3 fat.
Tips: * Using the Gourmet SloCooker Base: After browning the meat and onions, add broth, beer and peppers and move to the SloCooker base. Set on #2 for all day cooking of 6-8 hr., or #3 for 4-6 hrs.
*Once shredded and returned to the beer/onion liquid, refrigerate for up to 3 days. Simply heat and serve topped with the tasty salsa. Or, freeze and serve at a later date.
* Try this salsa on chicken or pork to boost flavor and add a gourmet touch. If fresh herbs are not available, you can substitute dried ones, but use as many fresh as possible. Dry herb can be used replacing fresh in the proportion of 1 cup fresh to 1 tablespoon dry. Taste and adjust flavor after the salsa has "bloomed" about 1 hour.
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