One thing I love to do for easy dinners is to make sandwiches using my keto waffles. I make a triple batch of waffles and store them in the freezer for easy additions to meals. To make this recipe even more convenient for a weeknight dinner, I also fill the slow cooker insert the night before and store it in the refrigerator. The meat gets an amazing marinade, and all I have to do when I wake up in the morning is take the insert out of the fridge, put it in the slow cooker, and turn it on. Ta-da! Dinner is ready when I get home!
Ingredients
- 1 (2-pound) boneless beef chuck roast
- 0.33 cup coconut aminos or wheat free tamari
- 2 cloves garlic, smashed to a paste, or 1 teaspoon garlic powder
- 3 whole black peppercorns
- 1 teaspoon dried rosemary leaves, crushed
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- 4 cups beef bone broth, homemade or store-bought
- 1 batch waffles from the Croque Madame Waffles recipe
- Softened ghee or unsalted butter
- 16 slices provolone cheese (omit for dairy-free)
How to Make It
- Place the roast in a 4-quart slow cooker. In a medium-sized bowl, combine the coconut aminos, garlic, peppercorns, rosemary, thyme, and bay leaf. Pour this mixture over the roast in the slow cooker, then add the beef broth.
- Cover and cook on low for 6 to 8 hours, until the meat is very tender. Remove the meat from the broth, reserving the broth. Slice or shred the meat.
- When ready to serve the sandwiches, preheat the oven to 350°F. Place the waffles on a baking sheet. Spread with ghee and bake for 2 to 3 minutes, until barely toasted.
- To assemble the sandwiches, place the meat on the waffles and top each with 2 slices of provolone cheese, if using. Put the sandwiches in the oven for another 2 to 3 minutes, until the cheese is melted. Serve with the reserved broth in ramekins for dipping the sandwiches.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat the sandwiches on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 623 kcal Calories from Fat: 423 kcal |
|
% Daily Value*
|
| Total Fat 47 g 134% |
Trans Fat 0.0 g |
carbohydrates 4 g 3% |
Dietary Fiber 3 g 8% |
Protein 39 g 78% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |