First, we are going to make a pot roast in the crockpot pot. Then we are going to add some toasted French bread and cheese on top of the roast juice and create some baked magic goodness. You’ll need some soup crocks so you can bake the soup.
In a large crockpot, add two medium sweet onions sliced medium thin to the bottom of the pot. Add 2 cloves of diced garlic. Add 1 cup of red wine, 2 tablespoons of Worcestershire, 1/2 cup of black coffee and some spices. (Bay leaves, thyme, white pepper, black pepper and salt to taste) Add 32oz of Beef Broth. Set crockpot to high, put the lid on while you brown the roast.
In a cast iron skillet, melt a stick of butter. Season a 3 pound chuck roast with Garlic Salt and Tony’s Creole seasoning. Brown the roast and the butter together on medium heat. Don’t scald the butter.
Once the roast is browned, move it to the crockpot. Add 1 cup of red wine to the cast iron skillet to deglaze the plan, stir to loosen the goodness and pour over roast in crockpot. Cook on low till the roast is fork tender. Check at 4-5 hours, as not to over cook. Grate white cheddar cheese and make toast when roast is done.
Grate at least 1 pound of cheese per 4 bowls.
Preheat over to 450. Slice French bread about 2” thick rounds. Melt 1/3 stick of butter and brush on French bread rounds. Sprinkle with Garlic Powder and bake until toasty. Reduce oven to 400.
Chop a small amount of roast and place in the bottom of each soup crock. Spoon roast broth and onions over the meat in the soup crock. Leave room for toasted bread and cheese on top.
Add toasted bread around the top of the bowl, cover with grated cheese and bake at 400 until cheese is melted. If your crocks are broiler safe, you can broil in place of baking.
Update: the second night we added roasted red potatoes and carrots into the mix. We added meat, potatoes and carrots to the soup crocks and filled with the roast juice. We toasted the French bread with butter, garlic and ONION powder. Extra toasty. We also added Gruyère to the cheese mix. This was the best thing we’ve ever cooked.
It’s summer, so not really wanting scalding hot soup, but we were craving something with this taste. I decided to make a pot roast following this recipe and then use the roast to make French Dip sandwiches. Toast some sandwich rolls, or French bread after brushing with butter and dusting with garlic and onion powder. Add roast to the toasted rolls, cover the roast with grated cheese and pop back under the broiler to melt. Dip in the au-jus.
