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Roast Beef Poor Boy with Debris Gravy (12/5/2008)

Roast Beef Poor Boy Sandwich with Debris Gravy

1 3-4 lb. Beef Chuck Roast
2 Garlic Cloves, sliced thin
Salt & Pepper to taste
1/2 tsp. Cayenne pepper
3 tablespoon vegetable oil
1 medium onion, diced
2 carrots, diced
1 ¼ cup Beef Stock
1 ¼ cup Chicken Stock
Water as needed
3 tablespoons Worcestershire sauce
1 ½ tablespoon Hot sauce (Tabasco)
1 tablespoon Cajun seasoning
3 sprigs fresh Thyme
2 Bay leafs
2 loafs French Bread or a dozen good crusty buns
Shredded lettuce

Cut several small slits in roast. Stuff garlic slices in slits. Season roast with salt, pepper and cayenne. Heat oil in large dutch oven. When real hot, add roast and brown well on both sides. Remove to a plate. Drain all but 2 tablespoons of oil from pan. Add onions and carrots. Cook 5-10 minutes, or until tender. Empty pan into 5-quart crock pot. Add roast to crock. Add beef and chicken stock. If necessary, add enough water to bring the cooking liquid ¾ way up the roast. Add remaining ingredients, except bread or buns, lettuce and mayo. Cover and cook on low 6-7 hours, or until meat is tender and falls apart.

Remove meat and carve into thin slices. Meat will begin to shred. Keep meat warm by covering with plastic wrap. Drain liquids from crock pot into a large pot. Remove bay leaf and thyme sprigs. Add bits and pieces of meat from slicing process back into the pot, that will be your debris. Bring to full boil over medium-high heat and reduce until thickened. Season with salt and pepper if necessary.

Cut French bread into 6sections. Spread mayonnaise to bun top and bottom. Then, add some shredded lettuce on the bottom half. Now add beef slices, then ladle with generously with debris gravy. Serve. Should make 8 sandwiches.

This week's recommended beverage from Van's Liquor Store in East Dubuque-Monkey Bay Sauvignon Blanc. $5.99 for a 750ml bottle through Monday, December 8th, 2008.

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