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Beef Sandwiches with Avocado Aioli

1 (2 1/2-3-lb. ) boneless beef chuck pot roast
Salt and pepper, to taste
1 medium onion, finely chopped
1/2 cup water
3 tbsp. Worcestershire sauce
1 tsp. dried oregano, crushed
3 cloves garlic, minced
12 to 16 kaiser rolls, split and toasted
Avocado Aioli (recipe follows)
1 cup shredded lettuce

Trim fat from meat and sprinkle with salt and pepper. Place meat in slow cooker. Add onion, water, Worcestershire sauce, oregano and garlic.

Cover; cook on Low for 8-10 hours or on High for 4-5 hours.

Remove meat from cooker, reserving juices. Using two forks, shred the meat and serve on rolls with Avocado Aioli and shredded lettuce. If desired, drizzle meat with some of the reserved juices to moisten.

Avocado Aioli: In a small bowl, slightly mash 2 seeded and peeled ripe medium avocados with a fork. Stir in 2/3 cup finely chopped radishes; 2 tbsp. mayonnaise or salad dressing; 1 tbsp. lemon juice, 1 clove garlic, minced; 2 tsps. snipped fresh oregano or 1/2 tsp. dried and crushed; and 1/4 tsp. salt. Cover and refrigerate up to 24 hours.

Makes 12-16 servings.

Some general comments about this recipe:

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