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TRAEGER POT ROAST SANDWICH

By RVL / October 3, 2019

TRAEGER POT ROAST SANDWICH

 
DIFFICULTY3/5
PREP TIME30 MINS
COOK TIME5 HRS
SERVES6-8
HARDWOODHICKORY

The Traeger Pot Roast Sandwich is what wood-fired flavor is all about. Tender pot roast, savory gravy, a smoky leek marmalade and tasty horseradish mayo for a sandwich that’s second to none.

INGREDIENTS

POT ROAST

1 (3-4 LB) CHUCK ROAST

TRAEGER BEEF RUB, AS NEEDED

2 QTS BEEF STOCK

1 CARROT, PEELED AND CHOPPED INTO CHUNKS

1 STALK CELERY, CHOPPED INTO CHUNKS

1 SMALL YELLOW ONION, PEELED AND CUT INTO CHUNKS

4 CLOVES GARLIC

2 TBSP CUMIN

2 TBSP CHILI POWDER

2 TBSP GARLIC POWDER

2 TBSP ONION POWDER

6 SLICES PROVOLONE

2 LOAFS CRUSTY BREAD, SUCH AS BAGUETTE OR SOURDOUGH

LEEK MARMALADE

1/2 CUP 3 LEEKS, THINLY SLICED, WASHED AND DRIED

1/4 CUP BUTTER

1 TBSP YELLOW OR BROWN MUSTARD SEEDS

1/4 CUP SHERRY VINEGAR

1/4 CUP BROWN SUGAR

SALT, TO TASTE

HORSERADISH MAYONNAISE

1/2 CUP MAYONNAISE

PREPARED HORSERADISH, TO TASTE

PREPARATION

When ready to cook, set the temperature to 400℉ and preheat, lid closed for 15 minutes.

Season the roast liberally with Traeger Beef rub and place on directly on the grill grate. Roast for 20-30 minutes until the outside is caramelized.

Remove roast from the grill and place in a large pot. Reduce the grill temperature to 325℉.

Add beef stock (the liquid should cover about 3/4 the height of the roast) and add carrot, celery, onion and spices. Stir to distribute evenly making sure there are no vegetables on top of the roast.

Cover the pot and place back on the grill. Braise for 3-4 hours until the roast is fork tender.

Remove the roast from the braising liquid and shred, discarding any large pieces of fat or sinew.

For the Gravy: Strain the liquid and place back in the pot. Bring the liquid to a boil then reduce to a simmer. Thicken the liquid with cornstarch to desired consistency.

Pour a bit of the gravy over the reserved shredded meat and reserve the rest to dip.

Make sure leeks are washed well. The easiest way to do this is to slice the leeks, submerge them in a bucket of water and stir vigorously to remove the dirt. Lift the leeks out of the water into a strainer and shake off excess and dry.

For the Leek Marmalade: Melt the butter in a medium sauce pan over medium high heat. Add leeks and reduce heat to medium. Cook the leeks stirring occasionally until completely softened and falling apart. Add the mustard seeds, vinegar and brown sugar and stir to combine. Simmer for 20-30 minutes until the liquid reduces and thickens. Season to taste with salt. Remove from heat and let cool.

For the Horseradish Mayo: In a small bowl combine mayo and horseradish and set aside.

Split loafs lengthwise and portion into 6-8 sandwiches.

Spread a bit of the horseradish mayo and leek marmalade onto each half of the bread. Top each half with shredded beef and a slice of provolone.

Place sandwich halves back on the grill (set at 325℉) long enough to melt the cheese, about 5 minutes.

Remove from grill and serve open faced or with two halves together to make a sandwich. Serve with extra gravy to dip. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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