How to Make It
- Start by making slits in a 2.5-3 lb. boneless chuck roast.
- Then insert the whole garlic cloves into the slits of the meat.
- Heavily seasoned with Famous Dave’s Seasoning and then inject it with beef broth until it begins to plump up.
- Smoke the meat over soaked cherrywood and hickory chips for 2 hours.
- Place the roast with Vidalia onion and in the slow cooker
- Whisk beef broth, tomato paste and apple cider vinegar until combined and pour over the roast.
- Cook for an additional 8 hours on low.
- Slice a Vidalia onion about an ⅛ of an inch thick and sauté in a pan for about 45 minutes over medium-low heat with olive oil, butter and salt until deeply amber in color.
- Deglaze the pan with beef stock and stir. Set aside.
- Take sourdough and spread about two teaspoons of mayonnaise on one side of the bread and about 2 T. of plum preserves on the other side.
- Turn your burner on medium to low heat and allow your pan to heat up nicely.
- Now place your bread, mayo side down into the pan.
- Then top the bread with ⅓ cup of the cheese mixture, ½ cup of shredded beef, ¼ cup of caramelized onion, ⅓ cup of the cheese mixture and then place the other slice of bread preserves side down.
- After the one side has browned nicely, flip the sandwich over to brown the other side. Say Grace and enjoy!
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