Gluten Free Beef Poor Boy – Po’boy

Ingredients:

For the Beef:
• 1-1/2 tablespoons oil
• 3 pounds beef chuck roast, trimmed of excess fat
• Salt and pepper, to taste
• 1 green bell pepper, stem removed, seeded, and diced
• 2 stalks of celery, chopped
• 1/2 yellow onion, chopped
• 3 garlic cloves, finely grated or minced
• 1 large bay leaf
• 1/8 teaspoon ground thyme
• 1 cup gluten free beef broth
• 4 (2 packages) Schar Parbaked Gluten Free Baguettes (for egg-free & gum-free) (or Udi's for soy-free) (half per person)
• 8 slice of Swiss or provolone cheese per baguette half, sliced in half
• Shredded iceberg lettuce (optional)
• Thinly sliced tomatoes (optional)
• Pepperoncini peppers (optional)

Instructions:

1. Preheat a Dutch oven or deep, heavy skillet with oil over medium-high heat. Season roast with salt and pepper on all sides and brown roast on all sides, 7 - 10 minutes.
2. Transfer the roast to a large slow cooker/crockpot. Distribute the bell pepper, onion, celery, and garlic around the roast. Add the bay leaf and sprinkle the roast with thyme. Pour the broth over the roast and cook on high for 4-5 hours or until roast easily pulls apart.
3. Once the roast is done, transfer to a carving board. Keep the roast still using a long two-prong fork. Then, use a knife or fork to pull the meat off of the roast. For shorter pieces of meat, cut the roast into smaller pieces.
4. To bake the baguettes, preheat the oven to 400ºF. Place up to four baguettes on a baking sheet. Bake for 3 minutes. Remove from oven, but leave the oven on.
5. Slice each baguette in half. Then slice it in half diagonally without going all the way through. Line each half with two halves of a slice of cheese. Place some shredded beef along the center of the sandwich.  Place in the oven on a baking sheet or oven-proof plate until the cheese melts.
6. If desired, top with shredded lettuce, tomato, pepperoncini peppers, etc. Serve immediately.

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