As the chuck roast cooked slowly in the Crock Pot, my 9 year old daughter Gianna came home. She said our home smelled like Gramma's. That told me I was on the right track. The end result was a beefy pho - like flavor combined with the fresh herbs on a crisp, chewy toasted bun. Everybody was pretty happy with it.
- 6 pieces of bolillo bread
- 1 beef chuck roast, about 2 1/2 pounds
- 2 tbsp fish sauce
- 2 tbsp organic tamari or soy sauce
- Handful of star anise
- Garlic powder, about 1 tbsp
- Juice of 1 lime
- Ginger powder, about 1 tsp
- Garnish: cilantro, shredded carrots, sliced white onion, chives
- Hoisin & Sriracha sauces
- 1 cup of broth or beer
- 1 white onion, sliced
- Marinate the chuck roast overnight in a large zipper bag with the fish sauce, tamari, star anise, garlic powder, lime juice, and ginger.
- Place the roast in a slow cooker with the beer or broth, the white onion, and cook on low for 6 - 7 hours or until tender.
- Bake the bread in a 350 degree oven for 8 minutes. Slice the bread in half lengthwise and crosswise.
- Assemble with the beef, garnish, and sauces.