- 1.75-4 pound Roast (chuck roast, sirloin roast, even a full heart)
- 2 bay leaves
- 6-8 peppercorns
- 2-3 tbsp majoram
- 2 tsp sea salt
- 1 tbsp thyme
- 2 tbsp garlic powder
- 2 sliced medium onions (sliced – NOT chopped)
- 1-2 cups mushrooms (sliced)
- 1-2 green bell pepper (sliced) – optional
Add all ingredients plus 4 cups of water to slow-cooker. The onions and mushrooms should be cut into big enough chunks to be able to easily remove from the broth to dress the sandwiches. Cook on low for 6-8 hours or until very tender.
Toast gluten-free bread of choice (like Sammi’s) and layer sandwiches with meat, cooked onions and mushrooms, topping with goat cheese slices (gouda or mozzarella) if desired. Strain of broth and serve in small bowls as au jus for dipping.