French Dip Sandwich with Macaroni Salad

Basically for this recipe, I ended up cooking a roast, shredding it up (like a pulled beef sandwich), serving it on some crusty bread with some grilled onions and cheese, then I used the cooking liquid for the aus jus. Pretty easy and pretty damn good! 

Macaroni Salad

• One 3 pound chuck roast
• Salt and pepper to taste
• 2 sprigs rosemary
• 3-4 sprigs thyme
• 3 cloves of garlic minced
• 2 medium onions sliced (keep them separated)
• 3-4 cups of beef broth
• Crusty buns
• Cheese slices for topping (I like swiss, John likes Provolone)

Season your chuck roast with salt and pepper generously. Brown all sides in a large skillet. Once browned transfer to a crock pot and add in rosemary, thyme, garlic, onion (one), and broth. The broth should come pretty close to covering the roast. Cook on high for 1 hour. Turn the heat to low and cook for an additional 8 hours.

About an hour before serving, saute your onions until nice and golden brown in a saute pan and set aside (turn heat to medium, add in a small amount of olive oil, throw in your onions and let them cook for about 20 minutes). Remove roast and shred. Fish out all your little rosemary, onion, thyme bits from the cooking liquid and discard. Turn your broiler on. Fill your crusty buns with shredded beef, grilled onions, and cheese. Place under the broiler (about 6” away) for 2 to 3 minutes until cheese is bubbly. Serve with a side of the cooking liquid.

Enjoy...