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!
Prep time: 10 minutes (not including time to make waffles)
Cook time: 6 to 8 hours
Yield: 8 servings
INGREDIENTS:
- 1 (2-pound) boneless beef chuck roast
- ⅓ 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)
INSTRUCTIONS:
- 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.
