Ingredients
) beef chuck roast well seasoned with a little salt, and lots of pepper and garlic powder on all sides (
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3 Tbl. canola or vegetable oil
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2 Tbl. spicy brown German mustard
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2 Tbl. extra-hot prepared German horseradish
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1 packet Beefy Onion Soup Mix (I used Lipton's)
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1 packet Beef Gravy Mix (I used McCormick's)
Minerva Dairy Amish Butter
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2 Tbl. balsamic vinegar
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1 Tbl. Worcestershire sauce
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soft hoagie rolls
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more softened butter, about 1 Tbl. per sandwich
Toppings:
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garlic dill pickle spears
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spicy brown German mustard
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thinly sliced or chopped red onion
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snipped crisp-cooked and peppered bacon, (about 1 strip per sandwich or as you like)
Instructions
In large frying pan, heat oil over medium high heat, swirl pan to coat. Place seasoned chuck roast into pan and sear on all sides until browned, turning carefully with tongs. Place into crock pot.Spread top and sides with spicy brown mustard to lightly coat, then do the same with the horseradish. Sprinkle mixes evenly over top of roast. Top with one stick of real butter.Place on lid and cook on High for 8 - 12 hours depending on size, or until meat pulls apart easily with two forks.Pull meat into small chunks or shreds, removing any large pieces of fat as you go along. Stir in Worcestershire sauce and balsamic vinegar. Stir, place lid back on and cook on High for another 30 minutes.Pile beef chunks into split open, buttered and toasted, hoagie rolls. Top with a garlic dill pickle spear, drizzle with mustard, sprinkle with onion and bacon pieces.Enjoy with fries, roasted potato wedges, or German potato salad, and an ice cold beer!
