Crazy Sista's Juicy Pot Roast Sandwiches

This is the recipe that I referenced in a previous post. I received it courtesy of Andrea, who never fails to pass along tasty recipes. I believe she probably found it here. Don't let the list of ingredients intimidate you...it is VERY easy and really yummy.

I think if I were to do it again, though, I would double the recipe and do a 4 lb roast (but no need to double the white horseradish sauce--it makes plenty). The 2 lb ended up with about 6 servings at our house, but I would have liked to have more left over! Even Carter loved the roast!

Crazy Sista's Juicy Pot Roast Sandwiches
1 (2-lb) beef chuck roast
8 whole cloves garlic, peeled
Cracked black pepper
1 (14-oz) can beef broth
½ c. Allegro Original Marinade
4 (8-inch) loaves New Orleans-style French bread or 1 baguette, but into 4 pieces
4 T. butter, softened, divided
1 yellow onion, sliced
1 green bell pepper, sliced
4-8 slices Swiss or Provolone cheese
White Horseradish Sauce

Preheat oven to 250 degrees. Place pot roast in a baking dish just big enough to hold the meat. Make 8 deep, little cuts throughout the roast and insert a whole clove of garlic into each one. Season roast generously with cracked black pepper. Pour beef broth and marinade over roast and cover tightly with a sheet of aluminum foil. Bake for 5 to 6 hours. When roast is done, it will be so tender, the meat should literally fall apart. Drain juices into a bowl or container to reserve for au jus dipping sauce. Melt 2 T. of butter in a cast iron skillet. Add onion and bell pepper and sauté until soft and slightly browned on the edges. Roves from skillet and set aside. Slice French bread horizontally, about ¾ of the way through, leaving one edge intact. Spread remaining butter on inside surface of French bread and toast. Layer each toasted French load with shredded pot roast, sautéed onion and bell pepper and cheese. {I put mine back in the oven and melted the cheese.} Drizzle generously with horseradish sauce. Serve with a side of au jus for dipping (and plenty of napkins)!

White Horseradish Sauce:
2 c. sour cream
½ c. prepared horseradish
1 t. salt
½ t. white pepper
1 T. Worcestershire sauce
2 T. freshly squeezed lemon juice
2-3 dashes LuLu’s Perfect Pepper Hot Sauce
1 t. freshly chopped rosemary, optional

Combine all ingredients in a bowl. Mix thoroughly and refrigerate.

Enjoy!