recipe (here)
Softened ghee or unsalted butter
16 slices provolone cheese (omit for dairy-free)
- Place the roast in a 4-quart slow cooker. In a
medium-sized bowl, combine the coconut aminos,
garlic, peppercorns, rosemary, thyme, and bay leaf.
Pour this mixture over the roast in the slow cooker,
then add the beef broth. - Cover and cook on low for 6 to 8 hours, until the
meat is very tender. Remove the meat from the broth,
reserving the broth. Slice or shred the meat. - When ready to serve the sandwiches, preheat the
oven to 350°F. Place the waffles on a baking sheet.
Spread with ghee and bake for 2 to 3 minutes, until
barely toasted. - To assemble the sandwiches, place the meat on
the waffles and top each with 2 slices of provolone
cheese, if using. Put the sandwiches in the oven for
another 2 to 3 minutes, until the cheese is melted. Serve
with the reserved broth in ramekins for dipping the
sandwiches. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat the sandwiches on
a rimmed baking sheet in a preheated 350°F oven for 5
minutes or until warmed through.