Trim any visible fat from the chuck roast. In a cast-iron or other heavy pot, or using a cast-iron slow-cooker insert, heat the oil and ghee over medium-high heat. Add the chuck roast and brown the meat well on all sides, about 10 minutes total.
Carefully transfer the chuck roast and any juices to your slow cooker insert and add the bone broth, soy sauce, fish sauce, vinegar, lime juice, thyme, onion powder, garlic powder, cloves, bay leaf, salt, and peppercorns. Cover and cook for 7 hours on low of 4 hours on high
Remove the meat from the slow cooker and slice it very thinly on the diagonal, against the grain. Using a wide, shallow spoon, skim off the discard any fat from the juices, and strain out the bay leaf and peppercorns. Return the meat slices to the slow cooker. Cover and cook for 30 minutes more on high, allowing the meat to absorb some of the flavorful au jus.
Use tongs to remove the meat from the jus and fill the rolls with meat. Serve warm with a side of au jus for dipping.
Ingredients
Directions
Trim any visible fat from the chuck roast. In a cast-iron or other heavy pot, or using a cast-iron slow-cooker insert, heat the oil and ghee over medium-high heat. Add the chuck roast and brown the meat well on all sides, about 10 minutes total.
Carefully transfer the chuck roast and any juices to your slow cooker insert and add the bone broth, soy sauce, fish sauce, vinegar, lime juice, thyme, onion powder, garlic powder, cloves, bay leaf, salt, and peppercorns. Cover and cook for 7 hours on low of 4 hours on high
Remove the meat from the slow cooker and slice it very thinly on the diagonal, against the grain. Using a wide, shallow spoon, skim off the discard any fat from the juices, and strain out the bay leaf and peppercorns. Return the meat slices to the slow cooker. Cover and cook for 30 minutes more on high, allowing the meat to absorb some of the flavorful au jus.
Use tongs to remove the meat from the jus and fill the rolls with meat. Serve warm with a side of au jus for dipping.