I’VE TRULY DONE IT. THE PEAK OF ALL PEAK. THE ABSOLUE EPITOME. MY TASTEBUDS HAVE NEVER FELT THIS EUPHORIA FOR AS LONG AS I CAN REMEMBER.

Literally one of the best sandwiches I’ve ever made in my life. I don’t have any macros, I barely have any money left after making this, just follow the recipe and you too will experience the same high I got.

Estimated Recipe Time: 8 – 11 hours

Ingredients:

For Beef

• 3-4 lbs chuck roast (well-marbled if you can)
  • Cut these into cubes. Around 6 – 8 will do you just fine
• Kosher salt + cracked black pepper
• 1 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1/2 tsp cayenne
• 1/2 large white onion (diced)
• 3 bay leaves
• 2 fresh thyme sprigs
• 2 rosemary sprigs
• 1 tbsp tomato paste
• 1 cup low-sodium beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 tsp balsamic vinegar
• 1 cup red wine (Cabernet or Syrah. If you don’t want/have this, use something else other than cooking wine to deglaze the pan)
• 2-3 beef bouillon cubes

Onion Jam:

• 3 large yellow and white onions (thinly sliced)
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1/4 cup balsamic vinegar
• 1/2 cup maple syrup (Grade A)
• 1 tsp soy sauce (preferably Kikkoman if you can)

Other Recommended Ingredients and Toppings:

• Applewood (or whatever you choose) bacon
• Brioche Buns, French Rolls, or Sourdough bread for the bread
• Mixture of Provolone, Swiss, Havarti, Aged White Cheddar, and Gouda for the cheese
• BBQ, Garlic Aioli, Chimichurri, Russian, Kewpie Mayo for the sauce
• Red Onions, Sautéed Mushrooms, Blue Cheese Crumbles, Crispy Fried Onions (literally a must if you use a BBQ sauce), Roasted Red Peppers

I did a combination of all of these in my sandwiches, I had like 8 of these things and the other 5 I saved for later. You can really free-ball as much as you want and get creative, but not too creative. Don’t let your tastebuds find out the hard way

Tips:

• This will take time, patience, and definitely money. If you don’t have either of those (or any of those at the moment), I would reaaaaally suggest you make something else.
• Double cheese layer these sandwiches. Do not just put one slice of cheese on top
• Rest the beef roast sit in the liquid for like 30ish minutes before shredding it after it’s done cooking. It will reabsorb the juices.
• Broil your meat and cheese to get that crispy top layer of beef and melted cheese
• If you don’t have red wine, you can use some beef stock with a splash of balsamic vinegar, diluted apple cider vinegar, or beer
• When doing these steps, time gauge is very important. For example, the onion jam should be an hour before the slow cooking is done, the toasted buns should be done around the end of the slow cooking and once the onion jam is done, etc.

And remember kids, its easier to resist temptation to fight addiction; but some things are WORTH GETTING ADDICTED TOO TYYYYYYYYYYYYYYYY SHIT 🗣️🗣️🗣️

Steps:

Meat and Flavor Base

• Step 1: Pat the chuck roast dry and coat generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne
• Step 2: In a pan (preferably in a heavy skillet if you can), crank the heat to maximum and add in a neutral oil
• Step 3: Sear the roast on all sides until deeply browned.
• Step 4: Remove the roast and lower the heat to medium to medium high. Add in your onions and cook until golden and soft
• Step 5: Add in minced garlic, herbs if you’d like, and deglaze with red wine while scraping up browned bits
• Step 6: Return roast to the pot or transfer everything to a slow cooker. Add in beef stock, Worcestershire, soy sauce, balsamic, and beef bouillon cubes
• Step 7: Cook looooow and slow. 8-9 hours on low, or 4-6 hours on high. Remember to salt to taste
• Step 8: Once the cooking is completed, shred the meat with some forks and set aside in a bowl
• Step 9: In a pot or pan, reduce some of the cooking liquid on the stove until it thickens slightly, then toss the shredded beef back in. Taste and adjust

Onion Jam:

• Step 1: Heat oil in a pan (preferably cast iron if you can or one with a heavy bottom) over medium low to low heat
• Step 2: Add onions and a little bit of salt. Stir often for around 50 minutes to an hour until deeply golden, soft, and reduced in size.
  • DO NOT RUSH THIS! If they start browning too fast, lower the heat and add a little bit of water. If they start charring and taste a little bitter, you’re too far gone.
• Step 3: Stir in the rest of your ingredients and cook until fragrant and slightly darkened. Simmer gently, and stir frequently until it thickens and turns a bit glossy

Bacon and Buns:

• Step 1: In a pan over medium heat, cook your bacon until crispy
• Step 2: Once that’s done, discard (or save for future recipes) the rendered fat, but leave enough to toast however many buns you have.
• Step 3: Crank the heat to medium high and place your buns cut side down and toast until golden brown (typically around 30-60 seconds

Assembly:

Make sure to have an idea what exactly you want which sandwich to have so you can broil them in bunches rather than individually

• 1: bottom bun
• 2: cheese of your choice
• 3: slow cooked meat
• 4: 2nd cheese of your choice
• 5: broil on high for a few seconds to a minute
• 6: bacon
• 7: whatever toppings you wanna add (roasted sliced peppers, crispy fried onions, etc.)
• 8: onion jam
• 9: sauce of your preference
• 10: top bun