Chaplain Kent
Cook
I make this dish every News Years Day. I cannot remember where I found it or where the original recipe came from. I do know it dates back over 25 years ago when we still lived in Iowa. I can remember trying to find sour dough bread in a town with no bakery, just an HY-V who only sold enriched sliced white bread. Over the years this dish has undergone many changes and this year is no exception. I used my Christmas present Penzeys Spices to season the meat. I also used my crock pot to start the meat and was very happy with the results so will continue with that method. I have an older two-setting crock pot so the recipe shows the two settings. For the cheese I recommend a really good quality Aged Monterey Jack otherwise the flavor will be lost with the seasonings in the meat and the sour dough. I have tried other cheese but prefer this one.
This dish has no name that I know of. I need help in naming it. Any suggestions you may have will be most appreciated.
1 ½ to 2 pound boneless beef roast. I use a chuck roast
1 loaf round sour dough bread
1 can chicken broth
1 Vidalia onion
1 green pepper
½ pound Aged Monterrey Jack Cheese
1 tbsp. Penzeys 300 BBQ spice
1 tbsp. garlic powder
2 tbsp. flour
Slice onions and place in a skillet with a splash of olive oil and spices. Cook onions until they begin to become transparent- do not overcook. Push aside. Sprinkle flour over the meat and brown in the skillet. Place onions and meat in Crock Pot along with chicken broth. Cook on high for 2 hours and low for 3 hours.
Slice the top from the bottom of the bread. Scoop out making a bowl in each half. (I freeze this bread and save for making dressing at a later date.) Slice the green peppers into long thin slices. Slice the cheese. Remove the meat and onions from the crock pot and shred the meat, then mix it with the onions and a small amount of the juice remaining in the pot. Fill the bottom half of the bread bowl with the meat and onion mixture, mounding it up, pour a small amount of juice over the top. Cover it with a layer of green pepper and cheese. Put the top of the bread back on and push down tightly. You do not want any mixture leaking out during baking. Bake at 375 degrees for 25 minutes. Allow to rest before slicing. Use the remainder of the juice for serving. I do not thicken the juice into a gravy but allow it to soak into the bread.
Please help me name this dish!
This dish has no name that I know of. I need help in naming it. Any suggestions you may have will be most appreciated.
1 ½ to 2 pound boneless beef roast. I use a chuck roast
1 loaf round sour dough bread
1 can chicken broth
1 Vidalia onion
1 green pepper
½ pound Aged Monterrey Jack Cheese
1 tbsp. Penzeys 300 BBQ spice
1 tbsp. garlic powder
2 tbsp. flour
Slice onions and place in a skillet with a splash of olive oil and spices. Cook onions until they begin to become transparent- do not overcook. Push aside. Sprinkle flour over the meat and brown in the skillet. Place onions and meat in Crock Pot along with chicken broth. Cook on high for 2 hours and low for 3 hours.
Slice the top from the bottom of the bread. Scoop out making a bowl in each half. (I freeze this bread and save for making dressing at a later date.) Slice the green peppers into long thin slices. Slice the cheese. Remove the meat and onions from the crock pot and shred the meat, then mix it with the onions and a small amount of the juice remaining in the pot. Fill the bottom half of the bread bowl with the meat and onion mixture, mounding it up, pour a small amount of juice over the top. Cover it with a layer of green pepper and cheese. Put the top of the bread back on and push down tightly. You do not want any mixture leaking out during baking. Bake at 375 degrees for 25 minutes. Allow to rest before slicing. Use the remainder of the juice for serving. I do not thicken the juice into a gravy but allow it to soak into the bread.
Please help me name this dish!
