Porter French Onion Soup Beef Sandwiches

Ingredients:

• For the beef:

  • 2 tsp (12g) kosher salt

  • 1 tsp (2g) black pepper

  • 1 tsp (5g) garlic powder

  • ½ tsp (2g) onion powder

  • ½ tsp (1g) smoked paprika

  • 2.5-3 lbs beef chuck roast

  • 1 tbs (13g) olive oil

  • 1-2 bottles of porter beer

• For the onions:

  • 2 lbs (3 large) sweet white onions, sliced thinly

  • 3 tbs (42g) unsalted butter

  • 2 tbs brown sugar

  • 1/2 cup (4 oz) porter beer

• For the sandwiches:

  • 6 French rolls (or 12 slider rolls)

  • 12 slices provolone cheese

Directions:

• Preheat the oven to 325°F.

• For the beef:

  • In a small bowl stir together the salt, black pepper, garlic powder, onion powder and smoked paprika. Rub the roast on all sides with the spice mixture.

  • Heat the olive oil in a large, oven safe, Dutch oven or pot. Sear the meat on all sided. Add 1 bottle of beer, cover and transfer to the oven.

  • Roast until fork tender, turning the meat over once or twice during cooking, about three hours. Once the meat is cooked, shred in the pot, allowing the meat to sit in the braising liquid for at least 10 minutes.

  • Check about 1/2 way and make sure there is still liquid. If not, add additional beer.

• About 1/2 way through the cooking time, caramelize the the onions.

  • Add the sliced onions and butter to a pot over medium/low heat. Cook until the onions have softened and started to brown, about 25 minutes (do not cook over too-high heat or the onions will burn before they caramelize).

  • Add the brown sugar and mix in.

  • Add the beer and simmer the onions, stirring occasionally, until the liquid is almost gone and the onions are a dark brown, about 45 minutes.

• Assemble the sandwiches.

  • When the meat is done and resting in the liquid, turn the broiler on in the oven.

  • Mix the onions in with the beef.

  • Lay the rolls on a baking sheet. Fill with meat, top with onions and then add a slice or two of cheese. Place under the broiler until cheese has melted, serve warm.

Notes:

• • Servings = 4

  • Original recipe from the Beeroness:

    • http://thebeeroness.com/2016/04/13/stout-french-onion-soup-beef-sandwiches/