Four Peppercorn Chuck Roast Sandwich | The Blacksmith

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No words, just straight bliss. Eat this damn recipe twin. Also if you don’t know how to caramelize onions, look at this video below:

Other than that, hope you enjoy!

How to make The Blacksmith:

Ingredients:

Chuck Roast Marinade:

• 6-8 garlic cloves (turned into garlic confit)
• 1/2 cup non alcoholic red wine (optional)
• 2 tbsp Dijon
• 1 tbsp dark soy sauce
• Sprigs of fresh thyme and rosemary
• 1 tbsp honey
• 1/4 cup olive oil
• 1/2 cup caramelized onions
• 1/4 cup Worcestershire sauce
• 1 tsp MSG
• Salt to taste
• 3 – 5 pound chuck roast, cut into equal portions

Focaccia Bread

• 4 cups bread flour
• 2 teaspoons Kosher salt
• 7 grams (a packet) of instant yeast
• 2 cups room temperature/lukewarm water
• 1/4 cup olive oil
• 1/2 cups minced garlic
• Olive oil (other reasons, just have the bottle on deck)

Slow-Cooking Broth:

• 1/2 cup non alcoholic red wine (optional)
• 6-8 garlic cloves
• 1/2 cup caramelized onions
• Sprigs of fresh thyme and rosemary
• 1 tbsp MSG
• 3 tbsp dark soy sauce
• 2 tbsp honey
• 1/4 cup Worcestershire sauce
• 32oz beef stock (or broth)

Creamy Ranch Aioli:

• 5 – 7 garlic cloves (with the buds/ends cut off)
• olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup mayonnaise
• 1 tbsp honey
• 1 Restaurant Style Ranch packet

Other Ingredients:

• 1 block of Gruyere cheese
• Arugula
• Pecorino Romano (grated)
• Caramelized Onions (as much as you want for toppings)
• Caramelized Shallots (as much as you want for toppings)
• 1 cup toasted four peppercorn blend (white, black, green, pink)

Tips:

• When making the aioli, be sure to taste it often. Add in half a packet first, mix around, and add the rest if you feel it needs more flavor.
• We will be grinding the peppercorns, so have either a spice grinder, pestle and mortar, etc. on deck
• I’m gonna be honest, a lot of these ingredients were based on vibes. These measurements are pretty general, so feel free to add more caramelized onions, soy sauce, or whatever. This is as balanced out as I could make it.
• Yes, I use a lot of caramelized onions and shallots. Yes, you will too :D
• Not gonna lie, I woke up pretty early to sear AND slow-cook the meat for 10 hours. I suggest you do the same.
• For the aioli, I made garlic confit in an air fryer. You don’t have to if you don’t have one, but it’s reeeeally easy if you’re able to. Also, I used Duke’s Mayo

Steps:

Beef Marinade:

• Step 1: Add the ingredients (excluding the beef) together in a blender with a few pinches of the peppercorn blend. Salt to taste.
  • To make garlic confit, In a small dish small enough to fit in your air fryer, place in your garlic cloves and enough oil to submerge cloves. Cover with aluminum foil, and bake for 25 – 30 minutes, or until the cloves are brown and soft.
• Step 2: Add your beef in a bowl and toss in the blend. Mix together and cover with wrap. Leave in the refrigerator overnight.

Slow-Cooking and Beef:

• Step 1: Add the ingredients together in the slow-cooking section with a few pinches of the peppercorn blend and roughly 1 cup of beef stock in a blender, and salt to taste. Let it sit in the refrigerator overnight.
• Step 2: In the next day, wipe off the marinade on the beef (but don’t throw it away if you can; just added flavor). Sprinkle each side with peppercorns and salt.
• Step 3: In a pan over high heat, add in a tablespoon of neutral oil, and sear each side of the beef. Transfer to the slow cooking pot.
  • Optional: Deglaze the pan with a little bit of red wine, and transfer that to the pot as well
• Step 4: Add in the slow-cooking broth, and the remainder of the stock. Slow cook for 10 hours on low.
• Step 5: In a large bowl, shred the beef and add a couple spoonfuls of the broth as well.

Focaccia Bread

• Step 1: In your stand mixer, combine bread flour, yeast, water, 1/4 cup olive oil, and salt. Mix with a fork first for around a minute, then with the bread hook, mix on medium-low for 5-10 minutes.
  • If your dough rides up the hook, sticks to the bottom, or even both, it’s completely fine. This dough is naturally wet and sticky.
• Step 2: In a large greased bowl, place your dough in and let it rise in a warm area for 1 hour. Then, seal it with wrap and let it rise in the refrigerator overnight.
• Step 3: Once ready to bake, take out the dough and let it rest at until room temperature (takes roughly an hour)
• Step 4: In a 9 x 13 greased baking dish, stretch out your dough by hand from corner to corner, and evenly spread the minced garlic with a very light sprinkle of kosher salt. Gently fold in each corner of the dough, and stretch it out again corner to corner of the tray. Cover and let it rest in a warm area for an hour.
• Step 5: Preheat your oven to 450°F, and drizzle a generous amount of olive oil over the dough. Press your finger tips evenly in the dough, and let it bake for 20 – 25 minutes (bake longer if needed). At the last 5 minutes, sprinkle Pecorino Romano over the dough.
• Step 6: Let it rest to room temperature, and cut it in half horizontally.

Creamy Ranch Aioli:

• Step 1: Preheat your air fryer set to “Air Bake” at 325°F.
• Step 2: In a small dish small enough to fit in your air fryer, place in your garlic cloves and enough oil to submerge cloves. Cover with aluminum foil, and bake for 25 – 30 minutes, or until the cloves are brown and soft.
• Step 3: In a blender, combine the garlic confit, Dijon mustard, garlic confit oil, apple cider vinegar, and the ranch packet. Blend until smooth, and add salt to taste.

Final Touches and Assembly:

• Step 1: Assemble your sandwich in this format, top with whatever toppings you’d like. Be sure to do this on a tray first so you can broil it. The calories assume you’ve made 8 sandwiches.
  • 1: Bottom Bun
  • 2: 1/2 Creamy Aioli (spread)
  • 3: Meat
  • 4: Caramelized shallots and onions
  • 5: Gruyere cheese
  • 6: Broil
  • 7: Arugula
  • 8: Other half of creamy aioli on top bun
  • 9: Top bun

Cravings & Comfort Recipe

Four Peppercorn Chuck Roast Sandwich

Four-peppercorn chuck roast sandwich with tender shredded beef, sautéed greens and onions on herb-crusted focaccia.

Prep Time1 hour

Cook Time10 hours

Total Time1 Day, 10 hours

Servings8

Calories1,260

CuisineSandwich

Print Recipe Grocery List

Ingredients

US Customary — Metric

Chuck Roast Marinade

• 6-8 garlic cloves (turned into garlic confit)
• 1/2 cup non alcoholic red wine (optional)
• 2 tbsp Dijon
• 1 tbsp dark soy sauce
• Sprigs of fresh thyme and rosemary
• 1 tbsp honey
• 1/4 cup olive oil
• 1/2 cup caramelized onions
• 1/4 cup Worcestershire sauce
• 1 tsp MSG
• Salt to taste
• 3 – 5 pound chuck roast, cut into equal portions

Focaccia Bread

• 4 cups bread flour
• 2 teaspoons Kosher salt
• 7 grams (a packet) of instant yeast
• 2 cups room temperature/lukewarm water
• 1/4 cup olive oil
• 1/2 cups minced garlic
• Olive oil (other reasons, just have the bottle on deck)

Slow-Cooking Broth

• 1/2 cup non alcoholic red wine (optional)
• 6-8 garlic cloves
• 1/2 cup caramelized onions
• Sprigs of fresh thyme and rosemary
• 1 tbsp MSG
• 3 tbsp dark soy sauce
• 2 tbsp honey
• 1/4 cup Worcestershire sauce
• 32oz beef stock (or broth)

Creamy Ranch Aioli

• 5 – 7 garlic cloves (with the buds/ends cut off)
• olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup mayonnaise
• 1 tbsp honey
• 1 Restaurant Style Ranch packet

Other Ingredients

• 1 block of Gruyere cheese
• Arugula
• Pecorino Romano (grated)
• Caramelized Onions (as much as you want for toppings)
• Caramelized Shallots (as much as you want for toppings)
• 1 cup toasted four peppercorn blend (white, black, green, pink)

Instructions

Beef Marinade

1. Add the ingredients (excluding the beef) together in a blender with a few pinches of the peppercorn blend. Salt to taste.
2. To make garlic confit, In a small dish small enough to fit in your air fryer, place in your garlic cloves and enough oil to submerge cloves. Cover with aluminum foil, and bake for 25 – 30 minutes, or until the cloves are brown and soft.
3. Add your beef in a bowl and toss in the blend. Mix together and cover with wrap. Leave in the refrigerator overnight.

Slow-Cooking and Beef

1. Add the ingredients together in the slow-cooking section with a few pinches of the peppercorn blend and roughly 1 cup of beef stock in a blender, and salt to taste. Let it sit in the refrigerator overnight.
2. In the next day, wipe off the marinade on the beef (but don't throw it away if you can; just added flavor). Sprinkle each side with peppercorns and salt.
3. In a pan over high heat, add in a tablespoon of neutral oil, and sear each side of the beef. Transfer to the slow cooking pot.
4. Optional: Deglaze the pan with a little bit of red wine, and transfer that to the pot as well
5. Add in the slow-cooking broth, and the remainder of the stock. Slow cook for 10 hours on low.
6. In a large bowl, shred the beef and add a couple spoonfuls of the broth as well.

Focaccia Bread

1. In your stand mixer, combine bread flour, yeast, water, 1/4 cup olive oil, and salt. Mix with a fork first for around a minute, then with the bread hook, mix on medium-low for 5-10 minutes.
2. If your dough rides up the hook, sticks to the bottom, or even both, it's completely fine. This dough is naturally wet and sticky.
3. In a large greased bowl, place your dough in and let it rise in a warm area for 1 hour. Then, seal it with wrap and let it rise in the refrigerator overnight.
4. Once ready to bake, take out the dough and let it rest at until room temperature (takes roughly an hour)
5. In a 9 x 13 greased baking dish, stretch out your dough by hand from corner to corner, and evenly spread the minced garlic with a very light sprinkle of kosher salt. Gently fold in each corner of the dough, and stretch it out again corner to corner of the tray. Cover and let it rest in a warm area for an hour.
6. Preheat your oven to 450°F, and drizzle a generous amount of olive oil over the dough. Press your finger tips evenly in the dough, and let it bake for 20 – 25 minutes (bake longer if needed). At the last 5 minutes, sprinkle Pecorino Romano over the dough.
7. Let it rest to room temperature, and cut it in half horizontally.

Creamy Ranch Aioli

1. Preheat your air fryer set to "Air Bake" at 250°F.
2. In a small dish small enough to fit in your air fryer, place in your garlic cloves and enough oil to submerge cloves. Cover with aluminum foil, and bake for 25 – 30 minutes, or until the cloves are brown and soft.
3. In a blender, combine the garlic confit, Dijon mustard, garlic confit oil, apple cider vinegar, and the ranch packet. Blend until smooth, and add salt to taste.

Final Touches and Assembly

1. Assemble your sandwich in this format, top with whatever toppings you'd like. Be sure to do this on a tray first so you can broil it.
2. 1: Bottom Bun
3. 2: 1/2 Creamy Aioli (spread)
4. 3: Meat
5. 4: Caramelized shallots and onions
6. 5: Gruyere cheese
7. 6: Broil
8. 7: Arugula
9. 8: Other half of creamy aioli on top bun
10. 9: Top bun

Notes

• When making the aioli, be sure to taste it often. Add in half a packet first, mix around, and add the rest if you feel it needs more flavor.
• We will be grinding the peppercorns, so have either a spice grinder, pestle and mortar, etc. on deck
• I'm gonna be honest, a lot of these ingredients were based on vibes. These measurements are pretty general, so feel free to add more caramelized onions, soy sauce, or whatever. This is as balanced out as I could make it.
• Yes, I use a lot of caramelized onions and shallots. Yes, you will too :D
• Not gonna lie, I woke up pretty early to sear AND slow-cook the meat for 10 hours. I suggest you do the same.
• For the aioli, I made garlic confit in an air fryer. You don't have to if you don't have one, but it's reeeeally easy if you're able to. Also, I used Duke's Mayo

Quick Measurement Converter

Choose an ingredient when density matters. Unknown ingredients are converted by volume instead of guessed by weight.

Amount US unitCupTablespoonTeaspoonFluid ounceOunce (weight)Pound IngredientWaterFlourGranulated sugarPacked brown sugarPowdered sugarButterOilMilkButtermilkHeavy creamHalf & halfLight creamOther / volume only

Metric result240 mL

Cooking conversions are approximate; flour and packed ingredients can vary by brand and measuring technique.

Cravings & Comfort

Nutrition estimate

Calories1,260 caloriesper serving

Serving8 sandwiches

Protein61 g

Carbs88 g

Fat74 g

Calories are an estimate and can change based on brands, serving size, toppings, sauce amount, and oil absorption.

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