Pot Roast Sandwiches
INGREDIENTS
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One 3 to 4 pound pot roast (chuck roast), trimmed of extra fat
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Kosher salt and freshly ground black pepper
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2 to 3 tablespoons all-purpose flour
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3 tablespoons coconut oil
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2 medium onions, cut into 1-inch pieces
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5 medium carrots, cut into 1-inch pieces
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2 stalks celery, halved
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6 cloves garlic, peeled and smashed
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3 tablespoons tomato paste
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3 cups beef stock
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2 cups red wine, preferably a dry and full-bodied variety
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One 14-ounce can diced tomatoes
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10 to 12 sprigs thyme
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1 bay leaf
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2 tablespoons hot sauce
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1 lemon, halved
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1/2 sheet focaccia bread
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Chow-Chow, recipe follows
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2 cups shredded red cabbage (about 1/4 head)
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1 red bell pepper, small dice (about 1 cup)
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1 medium onion, small dice
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6 radishes, thinly sliced (about 3/4 cup)
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2 tablespoons kosher salt
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1/2 cup rice wine vinegar
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1/3 to 1/2 cup honey
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1/2 teaspoon mustard powder
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1/2 teaspoon turmeric
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1/2 teaspoon prepared horseradish
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1/4 teaspoon ground cloves
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1 bay leaf
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1 Thai chili, quartered if fresh and left whole if dried
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