1 boneless beef brisket, flat cut or boneless chuck roast, about 2 ½ pounds
1 large sweet onion, cut vertically into ¼-inch slices
2 large cloves garlic, minced
3 sprigs fresh thyme or ½ teaspoon dry
1 bay leaf
½ teaspoon black pepper
¼ cup water
1 (14.5-ounce) can beef broth (low sodium)
8 hoagie buns, split
¾ pound thin Swiss cheese slices
1. Spray slow cooker liner with cooking spray. Place onions in 3 ½- to 5 ½-quart slow cooker. Add garlic, thyme, bay leaf and pepper; top with beef. Pour water and beef broth over beef. Cover and cook on high 6 to 7 hours, or on low 10 to 11 hours, or until beef is fork-tender. No stirring is necessary.
2. Remove beef to cutting board. Thinly slice across the grain and return to cooking liquid. Toast buns and serve with hot beef and cheese slices. Provide small bowls and a ladle for the juices.
PER SERVING
Calories: 778
Protein: 68 g
Carbohydrate: 73 g
Fiber: 2 g
Total Fat: 24 g
Saturated Fat: 10 g
Cholesterol: 163 mg
Calcium: 96% DV
Sodium: 3032 mg
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