Cowboy Beef & Bean Sandwiches

• ▢ 1 3-pound beef chuck roast
• ▢ 1 medium yellow onion, thinly sliced
• ▢ 6 garlic cloves, minced
• ▢ 1 15-ounce can pinto beans, drained and rinsed
• ▢ 1/3 cup gluten-free soy sauce
• ▢ ¼ cup dark molasses
• ▢ ½ cup gluten-free barbecue sauce
• ▢ ½ teaspoon gluten-free liquid smoke

For serving:

• ▢ Gluten-free hoagie rolls
• ▢ Sliced cheese
• ▢ Pickled jalapeño slices

• Use a 6-quart slow cooker. Place the roast into your cooker insert and add the onion rings (separate the rings a bit with your fingers). Add the garlic, beans, soy sauce, molasses, barbecue sauce, and liquid smoke. Use kitchen tongs to flip the roast over a few times to help distribute the ingredients.
• Cover and cook on low for 10-12 hours. Shred the meat completely with 2 large forks before serving in toasted hoagie rolls with cheese and jalapeño slices.

Nutrition